In my search for paleo friendly recipes that satisfy my need for grain products, I have discovered a great cookbook. The Gluten-Free Almond Flour Cookbook, by Elana Amsterdam. (*Note: Please see previous posts about my feelings toward the brand of almond flour that you use.) I used several of the recipes during the holidays for some “Christmas goodies”. One has been a huge hit. So much so that it has been placed in my ‘what you take with you to a get together’ repertoire. I’m a little late on the add but here it is anyway.
I call them Pecan Sandies but I believe the book refers to them as Pecan Shortbread Cookies.
2 1/2 cups of blanched almond flour
1/2 tsp sea salt
1/4 tsp baking soda
1 cup pecans, toasted and coarsely chopped
1/2 cup grape seed oil
5 TBSP agave nectar
1 TBSP vanilla extract
Preheat your oven to 350 F. Line your baking sheets with parchment paper.
In one bowl your combine you almond flour, salt, baking soda, and pecans (it’s crucial that you toast them, makes all the difference). ** I sift in my baking soda (and powder as well if recipe calls for it). It may not make a difference but seems to me you don’t have that nasty little surprise of a bitter bite when you sift them in.
In another bowl you whisk together the grapeseed oil, agave, and vanilla. Stir the wet ingredients into the dry until thoroughly combined.
Roll the dough into a large log about 2.5 inches in diameter, then wrap it in parchment paper. Place in freezer for 1 hour (although most times I do it the night before so I can just do cut and bake cookies the next day). Remove, unwrap, and cut it into 1/8 inch slices onto your prepared baking sheets. Bake for 7-10 minutes (but watch the first few batches). Let cookies cool on sheet for a bit before transferring to serving plate.
Hope you all enjoy them as much as we have. Definitely check out the above cookbook. Was really well put together!