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I have had this recipe in my notes for so long, I
honestly don’t know where I found it. I
did change the preparation instructions, though, to simplify the process, but
props to the original writer, whoever you may be.
Enjoy!
Ingredients:
2 ½ cups blanched almond flour
¼ teaspoon kosher or sea salt
¼ teaspoon aluminum free baking soda
1 cup chopped raw pecans
½ cup organic butter
1/8 teaspoon Now brand or Kal brand stevia
1 tablespoon pure vanilla (no sugar – check the label)
Preparation:
1. In a stand mixer, or using an electric hand
held beater, combine the butter and stevia.
Add the vanilla and mix again until all three ingredients are
incorporated.
2. In a separate bowl, combine all the dry
ingredients, including the pecans.
3. Combine
the butter mixture with the dry ingredients.
4. Using
a piece of parchment paper, form the dough into a log, approximately 2 ½ inches
in diameter.
5. Freeze
the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.
6. Place
the slices on a baking sheet lined with a clean piece of parchment paper.
7. Bake
at 350 degrees until lightly golden, approximately 10 to 15 minutes.
8. Cool
and serve.
Makes 24 cookies
