Almond flour and coconut flour are used to make these cookies. As a result, they are gluten-free.
They’re crumbly, giving them a melt-in-your-mouth texture. Humm
*INGREDIENTS
°1 cinnamon stick (10 cm) °1 cup unsalted butter °1 cup pecans °1/3 cup powdered sugar °2 cups flour
* Techniques:
1 Preheat the oven to 350 degrees Fahrenheit.
2 In a mill or mortar, grind the cinnamon and set aside.
3 Cut the butter into cubes and set aside.
4 Pulse the pecans in a food processor bowl until a coarse powder forms.
5 Pulse the remaining ingredients in the mixer bowl, except the powdered sugar, until a ball forms.
6 Form the dough into roughly twenty equal-sized balls.
7 Fill a deep plate halfway with powdered sugar and roll each ball in it to thoroughly cover it.
8 Place the coated balls on a cookie sheet that has been lined with parchment paper, allowing a 2-3 cm gap between them. Bake for 18 minutes in the center of the oven.
9 Allow it cool completely on the baking sheet before covering with a second layer of powdered sugar and serving.
Have fun!
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