Back on the 21st I tried making Elana’s Pantry Version of Pecan Shortbread and…
They tuned out wonderful! Yum. Everyone loved them and all 41 were gone in short order, in our defense they are thin cookies
I made a few changes, but the original recipe is from Elana – I just made it GAPSâ„¢ safe.
[title]GAPS version of Pecan Shortbread[/title]
2 Â½ cups blanched almond flour
1/2 teaspoon celtic sea salt
Â¼ teaspoon baking soda
1/2 cup crispy pecans, chopped
1/4 cup raw honey
Â½ cup butter, melted (if salted use 1/4 tsp of salt instead)
1 tablespoon vanilla extract
In a large bowl combine almond flour, salt, baking soda and pecans
In a small pan gently warm the honey, butter and vanilla until completely melted. Let it cool to room temperature.
Mix wet ingredients into dry
Place dough in the center of a large piece of parchment paper and form into a large log approximately 2Â½ inches in diameter
Place in freezer for one hour, until firm, unwrap and cut into â…› inch thick slices
Place slices on a parchment lined baking sheet or grease the cookie sheet.
Bake at 350Â° until lightly golden, 7-10 minutes
Cool and serve
Makes 24 cookies
Here’s what I found:
- Lard is the best grease on your cookie sheet. They don’t stick unless you try to cut your cookies less than 1/8 of an inch thick.
- 1/8 inch thick cookies are great, but we also liked it just a little thicker – the butter flavor at that point was amazing.
- I didn’t have enough pecans for her recipe, but less worked great and didn’t overtake the recipe.
They smell wonderful while cooking and go great with a hot cup of tea.
Definitely give these a try, and leave a comment here or click the link above and leave a nice comment at Elana’s thanking her for this recipe.
[title]Thank you so much Elana, it feels more like Christmas with these in the house![/title]