Monday, May 31, 2010

Pecan Shortbread

This recipe uses almond flour, a gluten-free, low-carb flour (3 grams net carbs per 1/4 cup) that comes with the bonus of additional protein.  This was the first time I've used almond flour, and the results were delicious, although the texture was rougher than I expected.  This makes a very rich and satisfying shortbread.

  • 3/4 pound butter at room temperature
  • 1 cup sugar or Splenda
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 1/2 cups almond flour (sometimes referred to as "almond meal")
  • 1/4 teaspoon salt
  • 1 2-ounce package chopped pecans


  • Preheat the oven to 350 degrees.
  • Spritz a tart pan with non-stick butter spray.
  • Cream butter and sugar/Splenda together.
  • Add extracts and mix again.
  • In a separate bowl, whisk almond flour and salt together.
  • Pour flour into butter blend and mix on low speed until thoroughly combined.
  • Slowly mix in chopped pecans.
  • Spoon batter into tart pan and bake for 30 minutes.
  • Turn the oven off and let pan sit in oven for another 20 minutes or so.
  • Let he shortbread cool slightly and then refrigerate until firm before cutting into wedges.

Note: Most recipes for pecan shortbread (using all-purpose flour) call for chilling the dough before baking it.  I bypassed that step because the almond flour seemed firm enough.  However, the shortbread was very fragile, even after the post-baking chill, and it crumbled easily.  So, you may want to chill it for 30 minutes or so before baking.  That's what I plan to do next time.

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