Pecan Cookies
4 servings
150 minutes
Pecan nut cookies are a refined treat with a rich nutty flavor and a subtle vanilla aroma. This recipe originates from European baking traditions, where pecans are valued for their buttery texture and sweet taste. Crunchy, crumbly, with a hint of caramel, these cookies make the perfect complement to a cup of aromatic coffee or tea. The recipe's highlight is the use of whole nut halves for decoration, making each cookie not only delicious but also aesthetically pleasing. They can be served as an exquisite dessert or as a cozy homemade treat that fills the home with warmth and the aroma of fresh baking.
1
Preheat the oven to 160 degrees.
2
Put the nuts in the food processor, leaving 32 halves for decoration, and add 2 tablespoons of powdered sugar. Grind well. Mix the flour, salt, and baking powder.
- Pecan: 1 glass
- Icing sugar: 0.8 glass
- Wheat flour: 1.3 glass
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 0.3 teaspoon
3
Using a mixer, beat the butter, remaining powdered sugar, and vanilla until creamy. Add the egg yolk and beat again. Then fold in the flour and chopped nuts, mixing well. The dough should be crumbly.
- Butter: 120 g
- Icing sugar: 0.8 glass
- Vanilla: 0.5 teaspoon
- Chicken egg: 1 piece
- Wheat flour: 1.3 glass
- Pecan: 1 glass
4
Divide the dough in half and roll out 1 half very thinly between 2 sheets of parchment. Cut out as many circles as possible with a cutter and place them on a greased baking sheet. Repeat the same with the remaining dough.
5
Whip the egg white well and brush it on top of the cookies. Place half a nut in each circle and brush with the egg white again.
- Chicken egg: 1 piece
6
Bake the cookies for 15-20 minutes until golden brown. Leave on the tray for 2 minutes, then transfer to a plate.
