Almond Flour Pecan Sandies

Ingredients

• 2 cups (224g) almond flour
• 1/2 cup (113g) unsalted butter (softened to room temperature)
• 1/2 cup (60g) finely chopped pecans1
• 1/2 cup (60g) powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons vanilla extract
• 20 pecan halves

Instructions

1. 1

   Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. 2

   In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, blend the almond flour and butter on low speed until no more clumps remain and a soft dough forms.

3. 3

   Turn the mixer off, add the chopped pecans, powdered sugar, salt, baking powder, and vanilla extract. Turn the mixer speed to low again and blend until a soft dough forms.

4. 4

   Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough2 onto the prepared cookie sheet. Do not place more than 8 cookies on a baking sheet at a time. Gently press a pecan half into the top of each dough ball, flattening the ball of dough slightly. Bake the cookies for 10-12 minutes, until the cookies just begin to brown. Remove from the oven and allow to rest on the baking sheet at least 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container up to 1 week. Baked cookies may be frozen, up to 3 months.