Cinnamon Pecan Shortbread

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 2 tsp Cinnamon
  • 5/16 cup Coconut flour
  • 1/4 cup Monk fruit sweetener, granulated
  • 1/8 tsp Salt
  • 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 6 tbsp Butter, good quality unsalted

Found on acleanbake.com

Description

Directions

• Preheat the oven to 350F. Line a cookie sheet with parchment or a nonstick pad and set aside.
• Melt butter in the microwave or on the stove top and set aside to cool slightly.
• In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon and salt.
• Add the egg whites, butter (which should be cool enough that you can hold your fingertip in it for 5-10 seconds without flinching) and vanilla, and stir until evenly combined. It sound be slightly sticky.
• Fold in the chopped pecans.
• Gather the batter into a ball and turn it out onto a cutting board. Let it rest on the cutting board for 5 minutes, which will allow the coconut flour to absorb the moisture completely.
• Once the excess moisture has absorbed, roll the dough out into a disc approximately 1/2 thick. Use a biscuit cutter (or glass) to cut out circles of dough.
• Transfer the cookies to the prepared cookie sheet, spacing them about 1 apart.
• Gently press one pecan half into the center of each cookie.
• Bake for 15-18 minutes, or until the edges are golden, remove from the oven and transfer cookies to a wire rack to cool completely and firm up before serving.