Today’s dessert feature is Elana’s Pecan Shortbread Cookies. Gluten-free and buttery, these cookies are delicious and easy to make. Dry and wet ingredients mix and then formed into a log. After one hour in the fridge, the treats are sliced and baked. Your supermarkets should carry various kinds of gluten-free flour products. If not, a visit to your local health foods store is in order. Healthy and joyous eating!
Elana’s Pecan Shortbread Cookies (Recipe courtesy elanaspantry.com)
- 2 ½ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 cup pecans, toasted and chopped
- 5 tablespoons agave nectar or honey
- ½ cup salted butter, melted or vegan shortening, melted
- 1 tablespoon vanilla extract
In a large bowl combine almond flour, salt, baking soda and pecans. In a smaller bowl, mix together agave, butter and vanilla. Mix wet ingredients into dry.
Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices. Place slices on a parchment lined baking sheet. Bake at 350° until lightly golden, 7-10 minutes. Cool and serve. Makes 24 cookies