METHOD

1. Preheat the oven to 180°C.
2. In a bowl, sift together the almond meal, powdered sweetener, gluten-free flour and cinnamon.
3. Add the cold, cubed butter into the dry ingredients and mix between your fingers until the mixture resembles a dough.
4. Roughly chop the pecans, leaving some small chunks and some large. Add three quarters of these to the dough, reserving the remainder. Mix the dough to incorporate.
5. Shape the dough into a large flat disc, and roll out with a rolling pin to about 1 cm thick. Do this on top of a sheet of baking paper to prevent sticking.
6. Sprinkle the remaining pecans and sea salt over the rolled dough, gently pressing down to embed them.
7. Slice the dough like a pizza, into 8 cookies. If the dough is too soft to separate the cookies or slice, place in the fridge for 15 minutes.
8. Gently place the cookies on the lined baking tray.
9. Bake in the preheated oven for 10 minutes or until the edges are just golden brown. Allow to cool completely and enjoy.

Notes

• Use Bob’s Red Mill Gluten-Free 1:1 Flour for the best result