Almond Pecan Coconut Sugar Shortbread
Serves: 33 shortbread cookies
  • ½ cup (3 ounces) coconut sugar
  • 2 cups (8 ounces) finely ground almond flour
  • ½ cup (1 stick) salted butter, softened to room temperature
  • ½ cup (2 ounces) pecan meal (see note #1)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 350 degrees and line two half sheet pans with parchment paper.
  2. Process the coconut sugar in a blender or food processor until it has a fine, powdery consistency. Set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the almond flour and butter together. Add the coconut sugar, pecan meal, salt, baking powder, and vanilla extract. Stir until a soft dough forms.
  4. Roll out the dough in between two sheets of parchment paper (see notes - #2) to a thickness of ¼ inch and, using a shortbread cookie cutter (measuring 3¼ inches x 1¼ inch), stamp out 33 shortbread cookies and place on the baking sheets.
  5. Using the tines of a fork, gently poke each cookie to make the classic shortbread design.
  6. Bake for 12-15 minutes until just starting to brown around the edges.
1. To make pecan meal, chop pecans until they’re very finely ground with a texture similar to that of the almond flour. This is best done in a blender or food processor.
2. If the dough is very soft and sticky, leave it in between the parchment paper, place it on a baking sheet, and transfer it to the refrigerator for 30 minutes or longer to firm up so it will be easier to stamp out the cookies.
Recipe by Queen of My Kitchen at