Pecan Cardamom Shortbread with Peach Glaze

17 Feb, 2020 | Jannette | No Comments

Pecan Cardamom Shortbread with Peach Glaze

Pecan Cardamom Shortbread with Peach Glaze
AuthorJannetteCategory
Pecan Cardamom Shortbread with Peach Glaze
Yields20 Servings
 1 cup Front Porch Pecans, unsalted, ground fine
 2 cups Almond flour, ground fine
 2 tbsp Shredded Coconut
 1 Stick Butter
 ½ cup Powdered Erythritol (granulated ok, but cookies will not "melt away")
 1 Egg
 1 tsp Vanilla
 1 tsp Baking Powder
 ½ tsp Ground Cardamom (can substitute with cinnamon)
 ¼ tsp Salt
Glaze
 2 tbsp ChocZero Sugar Free Peach Sauce
 2 tbsp Powdered Erythritol (granulated)
1

• Preheat oven to 325. Line sheet pan with parchment paper.
• Add all dry ingredients to the bowl.
• With a hand mixer, paddle on a stand mixer, or a large fork, combine butter with mix until texture is sandy.
• Add eggs and vanilla, mix until fully combined.
• Turn out mixture onto a piece of parchment paper, with the second piece of parchment on a top roll to 1/4 inch thickness.
• Use 1.5-inch cutter to make 60 cookies (3 per serving).
• Place cookies on parchment, bake 13-15 minutes until golden brown. Remove from oven and cool.
• For Glaze, combine syrup and erythritol. Spread on cookies.

Ingredients

 1 cup Front Porch Pecans, unsalted, ground fine
 2 cups Almond flour, ground fine
 2 tbsp Shredded Coconut
 1 Stick Butter
 ½ cup Powdered Erythritol (granulated ok, but cookies will not "melt away")
 1 Egg
 1 tsp Vanilla
 1 tsp Baking Powder
 ½ tsp Ground Cardamom (can substitute with cinnamon)
 ¼ tsp Salt
Glaze
 2 tbsp ChocZero Sugar Free Peach Sauce
 2 tbsp Powdered Erythritol (granulated)

Directions

1

• Preheat oven to 325. Line sheet pan with parchment paper.
• Add all dry ingredients to the bowl.
• With a hand mixer, paddle on a stand mixer, or a large fork, combine butter with mix until texture is sandy.
• Add eggs and vanilla, mix until fully combined.
• Turn out mixture onto a piece of parchment paper, with the second piece of parchment on a top roll to 1/4 inch thickness.
• Use 1.5-inch cutter to make 60 cookies (3 per serving).
• Place cookies on parchment, bake 13-15 minutes until golden brown. Remove from oven and cool.
• For Glaze, combine syrup and erythritol. Spread on cookies.

Pecan Cardamom Shortbread with Peach Glaze

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