These are the best melt-in-your-mouth sweet treats that you will ever eat! They are a beautiful combination of rich, tender shortbread with finely ground pecans. In addition, they are easily made. Please try them soon.
Preheat your oven to 150 Degrees C (300F).
Line a baking tray with non-stick baking paper.
Add the pecans to a food processor and grind to a coarse powder.
Add the butter, salt, sugar and vanilla extract and pulse a few times to briefly combine.
Add the flour to the food processor.
Process the ingredients until they just come together. Do not overwork the dough.
Turn onto cling wrap.
Bring the dough together and form a disc. Refrigerate for about 30 minutes or until the dough firms up.
Take about a teaspoon of mixture and roll into balls, about 2 ½ cm/1” diameter. It may help to use slightly damp hands. Place the balls on the prepared baking tray, leaving a gap between each one. They do spread a little.
Bake about 25-30 minutes until light golden on the edges.
Remove from the oven and leave the biscuits to cool slightly on the tray for about 3 minutes. Keep the oven on.
Sift the icing/confectioners’ sugar onto a plate. Roll the puffs in the sugar then return them to the baking tray.
Return the tray to the oven for 2-3 minutes to set the icing/confectioners’ sugar.
Cool the Puffs 5 minutes before carefully* removing them to a rack to cool completely.
Store in an airtight container.
To serve, dust with a little extra icing/confectioners’ sugar.
*The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
*Pure icing sugar is naturally gluten-free. Icing/confectioners’ sugar mixture generally contains some cornflour. Ensure that the cornflour is made from maize and not wheat.
*The Pecan Puffs are very fragile and need to be handled with great care.