Almond Pecan Cookies

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 168, total fat 11 G., saturated fats 2.5 G., proteins 3 G., carbohydrates 15 G., fiber 1.5 G., cholesterol 8 mg, sodium 40 mg, sugar 7 G.

These pecan shortbread cookies are just the right amount of sweet, deliciously crumbly, and have a rich, deep nutty flavor enhanced by whole-wheat flour and almond butter. A perfect accompaniment to a cup of tea or coffee!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups premium flour
0.5 cup whole grain wheat flour
3/4 cup finely chopped pecans
0.5 tsp ground cinnamon
1/8 tsp salt
1/4 cup almond paste
3 tablespoons unsalted butter at room temperature
0.5 cup + 2 tablespoons powdered sugar + extra for sprinkling cookies
1 egg white
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a bowl, combine the flour, pecans, cinnamon, and salt. Cream the butter and sugar together. Add the egg white and continue beating until light and fluffy. Stir in the vanilla extract. Mixing on low speed, gradually add the flour mixture and knead until smooth.

Form the dough into 8-cm (3-inch) balls, using about 1 tablespoon of the mixture per ball. Place the balls 5 cm (2 inches) apart on parchment-lined baking sheets. Bake until golden brown, 10 minutes.
While the cookies are still hot, dust them with powdered sugar. Transfer them to a wire rack and let them cool completely.

Categories:

recipe / Calorie content of prepared meals / Desserts / Cookie / Food Network - recipes

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