Salted Pecan Butter Shortbread
A buttery shortbread is not exactly something most consider to be wholesome, but I say why not! To make a healthier treat, you don’t need to be adding kale to it or, worse, use low-fat dairy.
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Butter is not something I shy away from, in fact I have it most days. Sugar, on the other hand, is something I stay away from.
![](https://livkaplan.com/wp-content/uploads/2023/06/IMG_4421-1-768x1024.jpeg)
So here we have the perfect buttery, crumbly and nutty sweet to compliment an afternoon coffee or whatever time of day suits you.
Don’t skip the flakey sea salt!
![](https://livkaplan.com/wp-content/uploads/2023/06/IMG_4456-768x1024.jpeg)
Salted Pecan Butter Shortbread
![](https://livkaplan.com/wp-content/uploads/2023/06/IMG_4421-scaled.jpeg)
A treat that is buttery, crumbly, nutty, sweet and salty. What more could a girl want!
![](https://livkaplan.com/wp-content/uploads/2023/06/IMG_4421-scaled.jpeg)
Serves:
8
Prep time:
15 minutes
Cook time:
10 minutes
INGREDIENTS
- 1/2 cup almond meal
- 1/3 cup powdered Lakanto, or other erythritol based sweetener
- 1/2 cup gluten-free flour
- 1 tsp cinnamon
- 120g cold unsalted butter, cut into cubes
- 1/2 cup pecans, raw
- 1/2 tsp flakey sea salt
METHOD
- Preheat the oven to 180°C.
- In a bowl, sift together the almond meal, powdered sweetener, gluten-free flour and cinnamon.
- Add the cold, cubed butter into the dry ingredients and mix between your fingers until the mixture resembles a dough.
- 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.
- 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.
- Sprinkle the remaining pecans and sea salt over the rolled dough, gently pressing down to embed them.
- 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.
- Gently place the cookies on the lined baking tray.
- 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