Salted Pecan Biscuits

Salted Pecan Biscuits
Author: 
Recipe type: Baking, snack, gluten free, paleo
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These days were after treats that we don't feel guilty eating and that we still feel good after eating. These biscuits, inspired by one of my favourite blogs Comfy Belly, really tick all the boxes for us. The salty finish is just gorgeous and really enhances the flavour.
Ingredients
  • 180g raw almonds (or almond meal)
  • 35g unsalted butter - if using salted butter omit ½ of the salt in the mixture (or 4 tablespoons coconut oil)
  • 35g rapadura (or brown sugar or ¼ cup honey)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt (if using salted butter omit ½ of the salt in the mixture)
  • 2 teaspoons vanilla essence
  • 45g pecans
  • Extra salt flakes for sprinkling (optional but so worth the flavour)
Instructions
  1. Preheat oven to 150 degrees celcius.
  2. Line a baking tray with a silicon mat or baking paper.
  3. Add almonds to the TM bowl and mill on speed 9 for 6 seconds. Set aside.
  4. Add butter and sugar (or honey) to the TM bowl and mix on speed 4 for 5 - 10 seconds.
  5. Add almond meal, baking soda, salt and vanilla and mix on speed 5 for 10 seconds.
  6. Scrape down sides of bowl, add pecans and mix on reverse speed 4 for 5 seconds.
  7. Roll a heaped teaspoon of mix into balls and press down a little.
  8. Sprinkle each biscuit with a a tiny pinch of salt flakes.
  9. Bake for approximately 20 mins or until browned.
  10. The biscuits are a little fragile so handle carefully until cooled.
  11. Enjoy!
Notes

If you use honey as the sweetener these biscuits will soften a little over time. If you want to crisp them up again just pop them back in the oven for a short time or in a dehydrator if you have one.

Rapadura is an unrefined sugar that retains the nutritional value of molasses.

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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
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