Full Moon Recipe for September: Pecan Sandies

Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for keto-friendly Pecan Sandies! This particular recipe is originally from SavoryTooth.com but Steph has perfected it. First, the recipe; then, me talking about how it is an edible spell!

Recipe Title

• The Ingredients
  • 1 and 1/2 cup blanched almond flour
  • 4 ounces whole pecans, finely chopped
  • 8 tablespoons salted butter
  • 1/2 cup sugar substitute like Splenda or Swerve (if non-kety, use confectioners sugar)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (or amaretto)
• The Way of Preparing
  1. Preheat your oven to 325°F/160°C
  2. Reserve 1 ounce of your finely chopped pecans on the side.
  3. In a food processor, run the rest of your pecans through the food processor until finely ground.
  4. In a separate bowl, add the butter and sweetener and blend with a hand mixer until it is smooth and creamy. This can also be done in a food processor, if desired. My Darling Wife uses the Ninja Blender to make this.
  5. Add extracts and blend on low until just combined.
  6. Fold in the almond flour and mix on low speed.
  7. Stir in the reserved chopped pecans.
  8. Divide into 20-24 balls with a small cookie scoop.
  9. Roll them into even balls.
  10. Use the bottom of a large glass to flatten them out to about an inch and a half diameter.
  11. Arrange flattened cookie dough balls on a parchment lined baking sheet about an inch apart.
  12. Bake at 325°F/160°C until they start to brown around the edges, about 15-20 minutes, turning halfway through.
  13. Let the cookies cool completely on the pan as they will be soft and bendy until they cool.
      
• Notes:
  • You can totally take whole pecans and push them into the finished dough balls before baking.
    

Pecans are best known for being a nut of abundance and prosperity. Most of the edible spells I have are for prosperity, because I spent a long time under- or un-employed. But these are usually just made for the joy of having delicious, keto-friendly snacks around.

Steph also makes a keto shortbread pressed into a jelly roll pan that is then topped with melted chocolate and sliced almonds. It is DIVINE.

Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!