How many ways can you say pecan? New Englanders pronounce it like “pee-can.” But head to Wisconsin, and you hear the short-vowel version, “pee-kahn.” While there are a thousand different notes for different folks, everyone can agree pecans taste right at home in these shortbread cookies. Their deep, almost roasted flavor is what makes the nut a welcomed addition to the plain-Jane shortbread. With crisp, golden edges, you may enjoy these pecan shortbread cookies dunked in milk or sandwiched with vanilla-bean ice cream. You can pronounce the name wrong all day long, but this dessert will always be right.
Ingredients
2/3 cup oat flour
2/3 cup almond flour
2 Tbsp. coconut oil
1/4 cup honey
Pinch of salt
3/4 cup chopped pecans
1 tsp. almond flavoring
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, add flours, coconut oil and honey. Stir until well combined. Note: Consistency should be doughy, so you can form into a log. If dough is too dry, add more honey.
- Stir in pecans and almond flavoring until fully incorporated.
- On a flour-covered surface, roll dough into a log. Cut into 1/4-inch pieces and place on non-stick baking sheet.
- Bake 8 – 10 minutes, or until edges begin to turn golden.