![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOniRHVTmM6bvBCKZn9AOXudyNs888M1Am8dCsVMf0FFZANDd36T7UMnuyddZUfRwGpbmIu5V7wW8tQru1oUUdQz_UjoKhVBcmwOAJ8jZvoVgB5G2uEIUKZSEUg5DTpHHjGRecdr0odg/s320/IMG_1667.jpg)
(Makes 45)
Preheat oven 180.
Baking paper on tray x2.
Combine 40g (1/3c) icing sugar and 1 1/2 T very finely ground espresso coffee and put aside.
Take 1T out of 55g (1/4c) caster (superfine) sugar and process with 100g (1c) pecans in food processor until it resembles fine breadcrumbs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFBVn1RsrrBLsCqHT_01M1I8rZklH-F0jFt4YtAEQHSWKPMAH1X2qh7GBOtRQU61_LWjdIFCYgCcsuzND8fCS8lYpzd3cWSB1s0PfdHxrViroq470kJk5iVQvtq8HijYKlsBXH1xU1Q/s320/IMG_1662.jpg)
Using a large bowl and electric beater, cream 185g (3/4c) unsalted butter, softened, with the rest of the sugar, until pale and fluffy. Add 1 egg yolk and beat until well combined.
Stir in the ground pecan mixture, sift in 200g (1 2/3c) plain flour and pinch salt, then mix into a dough. (Ran out of plain so we used about 2/3c of freshly-ground spelt flour.)
Roll dough into 2.5cm balls, place on trays and flatten slightly. Bake 10min or until light golden around edges. Transfer to a wire rack and, while cookies are still hot, sift the sugar and coffee mixture over the top. Set aside to cool completely.
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