Pecan Shortbread Cookies (Paleo)
Try this Pecan Shortbread Cookies (Paleo) recipe, or contribute your own.
Try this Pecan Shortbread Cookies (Paleo) recipe, or contribute your own.
- Carbohydrate 0.0614737501212664 g
- Cholesterol 6.100625 mg
- Fat 2.30177975000058 g
- Fiber 0 g
- Protein 0.0244022500005752 g
- Saturated Fat 1.4576142500001 g
- Serving Size 1 1 -24 cookie (3g)
- Sodium 38.1879000000863 mg
- Sugar 0.0614737501212664 g
- Trans Fat 0.161283350000346 g
- Calories 22 calories
Step-by-step
- Tutorial on how to toast your pecans, click here
- In a large bowl combine and mix dry ingredients: almond flour, salt, baking soda, and already toasted pecans
- In same bowl now mix wet ingredients into dry ingredients: maple syrup, butter, and vanilla
- Form dough into a ball and place in center of a piece of parchment paper
- Form into a log approximately 2½ inches in diameter. A quick video tutorial on how to log roll your dough and make perfectly round cookies
- Place in freezer for one hour, until firm
- Then unwrap and cut into ?-1/4 inch thick slices
- Place slices on a parchment lined baking sheet
- Bake at 350°F until lightly golden, 7-10 minutes
- Cool, then enjoy!
Bakers frequently err by pulling almond flour shortbread from the oven the moment the centers feel firm to the touch, which leads to a crumbly, underbaked interior once cooled. Achieving proper structure in grain-free baking requires visual patience rather than tactile testing. Because almond flour lacks gluten, these cookies rely entirely on fat coagulation and sugar caramelization for structural integrity.
Monitor the baking process by watching the edges. Pull the sheet pans from the oven precisely when the outer ring turns a deep golden brown and the aromatic scent of toasted pecans intensifies noticeably, usually between seven and ten minutes at 350 degrees Fahrenheit. The center should still look pale and feel slightly soft while hot; residual heat on the baking sheet finishes the process without burning the delicate nut oils.
Chilling the shaped dough log in the freezer for a full sixty minutes proves mandatory before slicing. Warm dough compresses under the blade, destroying the circular geometry and causing uneven thickness that leads to burned edges before the centers cook. Use a sharp chef knife and slice the chilled log into uniform quarter-inch rounds.
Almond flour and almond meal are not interchangeable in this formulation. Blanched almond flour undergoes a skin-removal process and fine milling that prevents bitterness and dense textures, whereas coarse meal produces a gritty mouthfeel and absorbs moisture differently. Exchanging butter for liquid coconut oil alters the final crispness because dairy fat solidifies differently at room temperature.
