Do you have any memories of pecan sandies from a box? They're buttery, crumbly, and nutty, all in a single bite. Here's my rendition using toasted pecans and a mix of almond and coconut flour to keep things on the light and slightly crumbly side.
I had planned to update my old pecan sandies recipe using almond flour, but after looking at the ratios of ingredients I decided to start over with a mix of almond and coconut flour.
While chilling my dough I got to thinking about the best way to slice cookie dough. Here are some cookie dough slicing tips I find helpful.
- Shape the log before chilling. Smooth it, roll it, and shape it as you would like it to be after chilling it.
- Chill the dough completely for clean slices. Refrigerate the dough logs for at least 2 to 4 hours, or until very firm.
- Consider freezing the dough, however it will get very hard if it's been in for a while. You may need to let it sit on the counter for a few minutes before slicing.
- Slice it with dental floss, a wire cheese slicer, or a warm, clean knife. I use a sharp knife and rinse it in hot water for a second if it's getting goopy. One decisive downward motion is better than a sawing motion.
- Turn the log after each slice, rotating the dough a quarter turn to make sure the sides stay round.
This dough may initially be a bit crumbly but it will come together in a ball with some hand pressing and rolling. Feel free to hand shape the cookies if you prefer. I like rolling the dough into a log and then I place it in the freezer for an hour or so. If you're placing it in the refrigerator, I recommend leaving in there for at least 2 hours, or until firm so it's easier to slice into cookie discs and bake.
Pecan Sandies
Ingredients
- ยฝ cup pecans
- 1 cup blanched almond flour
- ยผ cup coconut flour
- ยผ teaspoon baking soda
- โ teaspoon salt
- 2 tablespoons unsalted butter or plant-based butter; melted
- ยผ cup maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350โ.
- Place the pecans on a baking tray and bake in the oven for 6 to 8 minutes or until a bit darker with a slightly toasted aroma.
- Remove the pecans from the baking sheet and prepare the baking sheet with parchment paper.
- Cool the pecans and chop into small pieces using a mortar and pestle, kitchen towel and hammer, or gently pulse in a food processor.
- Add the chopped pecans, almond flour, coconut flour, baking soda, and salt to a bowl and whisk to blend well.
- Add the maple syrup, butter, and vanilla extract to the dry ingredients and blend well with a spatula.
- Use your hands to shape the dough into a ball. The dough can be a bit crumbly so press it well as you shape it. I break it up into two balls and roll each one separately.
- Place the dough on a pieces of plastic wrap or parchment paper and roll the dough into a cylinder shape. Cover it and place in the refrigerator for about an hour in the freezer, or about 2 hours in the refrigerator. The dough should be firm.
- Take the dough out, unwrap, and slice the cylinder into cookies about ยผ inch thick.
- Bake the cookies for about 12 minutes or until they are slightly browned around the edges, bottom, and top.
- Cool for about 15 minutes and enjoy! Store sealed in a container for a few days or in the refrigerator or freezer for a few months.
Leave a reply