½cup(113g) unsalted buttersoftened to room temperature
½cup(60g) finely chopped pecans1
½cup(60g) powdered sugar
½teaspoonsalt
½teaspoonbaking powder
2teaspoonsvanilla extract
20pecan halves
Instructions
Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, blend the almond flour and butter on low speed until no more clumps remain and a soft dough forms.
Turn the mixer off, add the chopped pecans, powdered sugar, salt, baking powder, and vanilla extract. Turn the mixer speed to low again and blend until a soft dough forms.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough2 onto the prepared cookie sheet. Do not place more than 8 cookies on a baking sheet at a time. Gently press a pecan half into the top of each dough ball, flattening the ball of dough slightly. Bake the cookies for 10-12 minutes, until the cookies just begin to brown. Remove from the oven and allow to rest on the baking sheet at least 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container up to 1 week. Baked cookies may be frozen, up to 3 months.
Notes
Pecans: it is important the pecans are finely chopped. Larger chunks inhibit the dough from sticking together as nicely as possible. I like to use a blender or food processor to get them fine enough. Do not use salted pecans.
Cookie dough balls: if you want a smooth texture/finish on the cookies, gently roll the dough into balls with your hands and place on the baking sheet. This will not alter baking time or taste.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.