If someone had told me 10 years ago that I would be trying to “healthify” my Christmas cookies, I would have never believed them. Nevertheless, the more I learn about the downside of eating food made with processed and ultra processed ingredients, the more I want to make the food I know taste like I want, but making sure it is healthier.
That’s how these flourless pecan crescents came about. That, and the fact I’ve had some ground pecans in my freezer for way too long. I am not one to waste food, so now I’ve made some cookies that are not only delicious, but they are healthy. To put the cherry on top, I made these with zero calorie sweetener (hello Swerve icing sugar!), so that makes them even better for me!
I think I have a love affair with pecans, they are my favourite nut; partially out of nostalgia, since there was a huge pecan tree right in my front yard in the ranch where I grew up. Also, pecans happen to be native to my area of Mexico, so they feature prominently in many desserts from my hometown. But seriously, what’s not to like about that buttery nut? I’d say nothing!
Without testing, I’m fairly positive these cookies can be made with other nut flours, but I have not tried that, so I’ll have to do some trials before I can say that for sure. Testing recipes is what I like best, it’s one of the most fun things I can do on any given weekend! I will report back once I have made this recipe with at least almond flour.
For now, I would like to encourage you to make these cookies! They go great with an afternoon cup of coffee or tea as you share with your favourite people.
Flourless Pecan Crescents
2 cups pecan flour (finely ground pecans)
1/2 cup icing sugar plus more for dusting
1/8 tsp salt
7 Tbsp softened unsalted butter
2 tsp vanilla extract
1 tsp ground canela (optional)
2/3 cup finely chopped pecans
In medium bowl, place pecan flour, icing sugar and salt and mix to distribute well.
Work in butter and vanilla until you have a crumbly dough. Add canela (if using) and pecans and mix to combine and form a uniform ball.
Portion dough into 30-32 pieces, roll into logs and finally shape into crescents.
Place on parchment covered sheet pan and chill while you preheat oven to 350°F.
Bake for 13-15 minutes. Since cookies are dark, it will be hard to tell if the bottoms are golden. Just trust the timing! Be gentle if you handle them as cookies will be very fragile while hot.
Let cool completely and then roll in icing sugar.
Makes 30-32 cookies.