Fabulous for dunking in espresso or to serve with a latte. Delicious short and buttery, nutty pecan flavour and texture... Makes 25
60g icing sugar
250g cultured or unsalted butter, softened to room temperature
½ cup (120g) caster sugar
2 tsp vanilla extract
2⅓ cups (350g) plain flour
icing sugar for dusting
Preheat oven to 180C (160C for fan forced). Line 2 baking sheets with baking paper.
Combine the pecans and icing sugar. Attach the coarse grinding plate to the food grinder. Turn the mixer to speed 4 and grind the pecans. Set the pecan meal aside.
Attach the flat beater to the stand mixer. Add the butter, sugar and vanilla to the mixing bowl, beat on speed 2 until the mixture comes together, increase to speed 6 and beat 4 minutes or until the mixture is light and creamy. Wipe down the sides of the bowl regularly with a spatula.
Reduce to speed 2, add the flour and pecan meal. Beat until a soft mixture is formed.
Fill a large piping bag or double thickness freezer bag with the dough. Pipe small crescent shapes onto the prepared baking sheets, allowing for the biscuits to spread. (Mixture can also be rolled into a worm shape by hand if desired).
Bake 20-22 minutes or until biscuits are a light golden colour. Stand 5 minutes before moving to cooling racks and cooling completely.
Dust heavily with icing sugar. Biscuits keep well for up to 3-4 days stored in an airtight container.
- The icing sugar absorbs any liquid from the nuts during the grinding and prevents the nut mixture becoming too wet.
- The biscuits can burn quickly due to the nut content. The cooking time is around 23 minutes but don't leave them, please watch very closely.