Pecan Shortbread (gluten free, no refined sugar)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 60
- Amount Per Serving
- Calories: 63.0
- Total Fat: 5.4 g
- Cholesterol: 4.1 mg
- Sodium: 33.9 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.7 g
- Protein: 1.4 g
View full nutritional breakdown of Pecan Shortbread (gluten free, no refined sugar) calories by ingredient
Number of Servings: 60
Ingredients
-
2 1/2 cups Almond Flour
1 tsp ground Cinnamon
1/2 tsp ground Sea Salt
1/4 tsp Baking Soda
1 cup coarse chopped Pecans
1/3 cup raw Honey
1/2 tbsp Vanilla Extract
1/2 tbsp Almond Extract
1/2 cup salted Butter (cold from the fridge)
Directions
Mix the dry ingredients in a bowl first (almond flour, cinnamon, salt, baking soda, pecan pieces). Set that aside.
In a mixing bowl add butter, honey and both extracts. Cream the butter and the other ingredients together. Do not over mix - the butter should stay on the cold side.
Add the dry ingredients into the bowl and mix thoroughly. Place mixture on parchment paper and form dough into a log, then wrap in plastic wrap and freeze for 45 minutes to an hour. When time is up, unwrap dough and slice into 1/4 inch slices
Bake at 350 degrees for 7-9 minutes or until lightly brown. Cool completely before serving.
I store these in the freezer in Tupperware. They are great straight out of the freezer!
Serving Size: 60 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user SNAPSHOTSTACY.
In a mixing bowl add butter, honey and both extracts. Cream the butter and the other ingredients together. Do not over mix - the butter should stay on the cold side.
Add the dry ingredients into the bowl and mix thoroughly. Place mixture on parchment paper and form dough into a log, then wrap in plastic wrap and freeze for 45 minutes to an hour. When time is up, unwrap dough and slice into 1/4 inch slices
Bake at 350 degrees for 7-9 minutes or until lightly brown. Cool completely before serving.
I store these in the freezer in Tupperware. They are great straight out of the freezer!
Serving Size: 60 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user SNAPSHOTSTACY.