Recipe by Heidi Ellis
These cookies are super yummy! And…super easy! Just pecans, coconut sugar, einkorn flour, and butter.
I also like that they can be chewy or crunchy! I accidentally left a batch in 2 minutes 2 long and they were a nice crunchy!! I actually like them better like that. But if you want a chewy cookie, just cook them less! I love simple! Plus you get to cut them out in cute shapes! These cookies are great for any occasion, so you can cut them out in whatever shapes you want.
This recipe also calls for a sugar coating. I have found that they are good with or without it. So you choose how you want to do them.
The flavor is amazing with the combination of the pecans and coconut sugar, with the added buttery flavor. They are just yum!
Einkorn Almond Cookies
Ingredients
2 cups pecan halves, ground
1 cup coconut sugar, divided
2 ¼ cup (11 ¼ ounces) einkorn flour
1 cup very cold organic free-range butter, cubed
Sugar Coating
2/3 cup coconut sugar
½ teaspoon vanilla extract
Directions
1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
2. Put pecans and ½ cup of the coconut sugar in a food processor. Grind the pecans until they are as finely ground as you can get them. Transfer the mixture to a large bowl.
3. Add the remaining sugar and the flour to the pecan mixture. Mix until well combined.
4. Add the butter pieces to the mixture. I like to take the butter right out of the fridge and cut it in pieces and put it in. The colder the butter the better. Cut the butter into the dry mixture with a pastry cutter until crumbly.
5. Dump everything in the bowl onto a counter top, lightly dusted with flour. Gently knead the dough until it forms a smooth ball. It will seem very crumbly at first, but it will come together as you keep kneading it. When the dough is ready, divide it in half. This help keep the butter colder longer, so you’re not working all the dough at one time. As you work it, the butter will warm, and it will become sticky and hard to work with. If that ever happens, just put it in the fridge for 30 minutes to help the butter in the dough harden again.
6. On your floured surface, roll the first half of the dough to ¼ inch thickness. Use 3-inch cookie cutter to cut out shapes. Place the cookies on the prepared cookie sheet about 1 inch apart.
7. Bake for 10-12 minutes. For a crunchy cookie (I like the crunchy ones) bake for 11-13 minutes.
8. While to cookies are baking, make the sugar coating. These cookies are great with and without the sugar coating, so it’s up to you if you want to include it. To make the sugar coating, combine the coconut sugar and the vanilla in a blender, or food processor. Blend or grind for a minute or so. This helps to incorporate the vanilla and to make the coconut sugar just a little bit finer. Put the sugar coating in a bowl large enough to dip the cookies in, and set aside for when the cookies are done.
9. When the cookies are done, allow them to cool on the pans for 5 minutes. Then, if desired, dip them in the sugar coating while they are still warm. Then place them on cooling racks to cool completely.
Makes about 3 dozen, depending on your cookie cutters.