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By Liv Kaplan
Salted Pecan Butter Shortbread
9 steps
Prep:15minCook:10min
A treat that is buttery, crumbly, nutty, sweet and salty. What more could a girl want! This is a delicious cookie recipe perfect for dipping in an afternoon coffee or taking to someone's house as a gift, or simply enjoying it for yourself!
Updated at: Thu, 17 Aug 2023 04:44:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories217.9 kcal (11%)
Total Fat20.1 g (29%)
Carbs16.8 g (6%)
Sugars0.7 g (1%)
Protein2.4 g (5%)
Sodium166.3 mg (8%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat the oven to 180°C.
Step 2
In a bowl, sift together the almond meal, powdered sweetener, gluten-free flour and cinnamon.
Step 3
Add the cold, cubed butter into the dry ingredients and mix between your fingers until the mixture resembles a dough.
Step 4
Roughly chop the pecans, leaving some small chunks and some large. Add three quarters of these to the dough, reserving the remainder. Mix the dough to incorporate.
Step 5
Shape the dough into a large flat disc, and roll out with a rolling pin to about 1 cm thick. Do this on top of a sheet of baking paper to prevent sticking.
Step 6
Sprinkle the remaining pecans and sea salt over the rolled dough, gently pressing down to embed them.
Step 7
Slice the dough like a pizza, into 8 cookies. If the dough is too soft to separate the cookies or slice, place in the fridge for 15 minutes.
Step 8
Gently place the cookies on the lined baking tray.
Step 9
Bake in the preheated oven for 10 minutes or until the edges are just golden brown. Allow to cool completely and enjoy.
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