Candied Pecan Almond Cookies
Katie created this recipe for those of you looking for a gluten-free cookie! Topped with candied French Roast coffee beans and pecans, these cookies are as unique as they are tasty.
COOKIE INGREDIENTS
- 182 grams almond flour
- Pinch salt
- 1 medium egg
- 48 grams caster sugar
- 3 tablespoons (45 milliliters) maple syrup
- 55 grams butter (softened)
- 15 grams finely ground coffee (French Roast)
TOPPING INGREDIENTS (Candied Pecans & Coffee Beans)
- 1 tablespoon (15 milliliters) brewed coffee (French Roast)
- 28 grams granulated sugar
- 30 grams pecans pieces
- 20 grams coffee beans (French Roast)
INSTRUCTIONS
Cookie Topping:
1: Combine the brewed coffee and granulated sugar together, and let the mixture come to a boil.
2: Add in the pecans and coffee beans while continually stirring the mixture.
3: After two minutes, remove from heat and let cool on parchment paper, trying to make one even layer.
Cookie Dough:
1: With a hand mixer or stand mixer, cream together the softened butter with the caster sugar.
2: Add egg and mix until it is fully incorporated.
3: Blend in maple syrup, salt, and ground coffee.
4: Add the almond flour 56 grams at a time and mix well before adding additional almond flour.
5: Place batter in the refrigerator and let rest for 30 minutes.
6: Place a sheet of parchment paper or baking mat on top of a baking pan.
7: Use a tablespoon to measure out the batter, form into a ball and press down on the top slightly (batter will be soft).
8: Sprinkle candied pecans/coffee mixture on top of cookies.
9: Bake for 16 minutes 180oC/fan, 160oC gas 4.