pecan cardamom shortbread cookies
these soft and perfectly butter-y shortbread cookies are made with almond flour, spiced with cardamom and littered with pecans to complement its delicate and addictive flavour.
Servings: 18 cookies approx
Ingredients
- 2 cups almond flour
- 4 tbsp coconut flour
- 5 tbsp honey
- 5 tbsp butter, melted or coconut oil, melted
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tbsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg + 1 egg yolk
- 3/4 cup pecans, lightly toasted and chopped
Instructions
- preheat the oven to 350. in a large bowl, mix all your dry ingredients together, sifting if needed.
- once everything is combined, proceed to start adding your wet ingredients: butter, honey and vanilla. begin to cream together before finally adding in your egg and egg yolk.
- once everything is well-combined, add in your pecans (lightly toasted and chopped already), and fold everything together.
- drop two tbsp of dough per cookie onto a parchment paper-lined baking tray. roll the dough in your hands until it resembles a small ball, and then place back on tray and flatten each down with the palm of your hands.
- bake the cookies in a preheated oven at 350 for 10 minutes.
- remove from oven and allow to cool before moving. store in an airtight glass container in the fridge or freezer.