Pecan Shortbread Cookies
Ingredients
-
2½
cups
blanched almond flour
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
1
cup
pecans, toasted and chopped
-
5
tablespoons
honey or agave nectar
-
½
cup
salted butter or palm shortening, melted
-
1
tablespoon
vanilla extract
Instructions
- Combine almond flour, salt, baking soda, and pecans in a large bowl.
- In a small bowl, mix honey, melted butter, and vanilla extract.
- Mix the wet ingredients into the dry ingredients.
- Place the dough in the center of a piece of parchment paper and form it into a log about 2½ inches in diameter.
- Freeze the log for one hour until firm, then unwrap and cut into ⅛-inch thick slices.
- Place the slices on a parchment-lined baking sheet.
- Bake at 350°F for 7-10 minutes until lightly golden.
- Cool for 1 hour before serving.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
100
Total fat
8g
Total carbohydrates
8g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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