I've had a similar recipe to this one, but decided to modify it a bit by testing out a different technique to develop the flavour. I started off with "Greek Shortbread Biscuits" but added Pecan nuts instead of the traditionally used almond flour and peanut pieces.
When pecan nuts are crushed, natural pecan nut oil will start seeping from the nuts, releasing a stronger more flavourable aroma and taste.
(Pecan nuts consist of 73 - 75% oil).You can therefor replace any peanut butter cookie or biscuit with pecans)
* I scooped a small amount of peanut butter to the center, as a little surprise.
Best served with a frothy Cappuccino or Caffè Latte!
Preparation time: 20 minutes
Baking time: 12-15 minutes
Serves : 20
125ml (100g) Sugar
245 ml (225g) Soft unsalted butter
30 ml Warm water
20 ml Brandy / Rum essence (Optional)
5 ml Vanilla essence
1 Egg yolk
80g Pecan nuts (whole /pieces)
800ml (450g) Cake flour
5ml Baking powder
Peanutbutter for filling
Icing sugar to cover/dust biscuits
*Prepare a pan by lining it with wax paper. Pre-heat the oven to 180ºC.
1. Combine the sugar and butter in a bowl. With an electrical mixer, mix until light and airy.
2. Add the water, brandy (optional), vanilla and egg yolk together and mix with the rest of the
3. To process the pecan nuts to a fine consistency, grind them to a coarse powder in a
Mortar and Pestle or in a blender.
4. Add the refined pecans now to the butter and sugar mixture.
5. Sift the baking powder and flour together first, then sift over the cookie mixture.
6. Mix all together well to form a dough. Process further by hand.
7. On a clean floured surface, roll small balls by hand. Dent each with a thumb to make space for a dollop of peanut butter.
8. Close each piece of dough with peanut butter inside, place on a greased baking tray.
9. Bake for 12-15 minutes on 180ºC (350ºF).
10. Take them out of the oven and place on a cooling rack.
11. Roll / dust the cookies with powdered sugar.