This is how my friend Beck described her experience ” I politely took one, and took a bite, and my mouth exploded – the biscuit literally, as it was incredibly fragile and crumbly, and also in overwhelming flavours of toasted nuts and butter and icing sugar…I’d never tasted anything like it!”
My take: at first I didn’t think I would like them because they didn’t look pretty after baking (l love pretty things), but then I was wrong. I really loved and enjoyed eating them, one day at a time, until finally, my cookie box was empty. I was left longing for more. Try them. You won’t regret it. Not too sugary but buttery and with a hint of toasted nuts and powdery sweetness. Have a lovely week!
Cream butter, sugar and vanilla.
Blitz the pecans in a food processor until, fine rubble, and add to the creamed butter along with the flour.
Mix until thoroughly combined.
Scoop or roll small balls (I use a 1” dough scoop) onto the prepared baking tray. Bake 20-25 minutes until firm and just colouring.
Leave to cool slightly then roll in icing sugar to coat thoroughly. I heavily dredged mine in icing sugar. Lots of it.
Pecan Powder Puffs
Preparation time: 30 minutes; Baking time: 20-25 minutes; Makes: about 25
- 115g (1 stick, 4oz) butter
- 2 tablespoons sugar
- 1 teaspoon vanilla essence
- 100g (3.5oz) pecans
- 130g (1 cup, 4.5oz) all purpose flour
- icing sugar to coat, in a bowl
- Preheat the oven to 350ºF (180ºC) ten minutes before using. Line a baking sheet with parchment. Set aside.
- Cream butter, sugar and vanilla.
- Blitz the pecans in a food processor until, fine rubble, and add to the creamed butter along with the flour. Mix until thoroughly combined.
- Scoop or roll small balls (I use a 1” dough scoop) onto the prepared baking tray.
- Bake 20-25 minutes until firm and just colouring. Leave to cool slightly then roll in icing sugar to coat thoroughly.
- Transfer onto cooling rack, then store in an airtight container with paper between the layers.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Powder Puffs at 350°F (180°C) for 20 minutes.