Pecan puffs recipe

Pecan puffs recipe

These pecan puffs are incredibly easy to make and are a great snack to have with a cup of coffee.

Ingredients

  • 110 g Pecan nuts, shelled
  • 110 g Unsalted butter, room temperature
  • 2 tbsp Caster sugar
  • 1 tsp Vanilla extract
  • 150 g Plain flour
  • 3 tbsp Icing sugar, for coating
  • 3.9 oz Pecan nuts, shelled
  • 3.9 oz Unsalted butter, room temperature
  • 2 tbsp Caster sugar
  • 1 tsp Vanilla extract
  • 5.3 oz Plain flour
  • 3 tbsp Icing sugar, for coating
  • 3.9 oz Pecan nuts, shelled
  • 3.9 oz Unsalted butter, room temperature
  • 2 tbsp Caster sugar
  • 1 tsp Vanilla extract
  • 5.3 oz Plain flour
  • 3 tbsp Icing sugar, for coating

Details

  • Cuisine: British
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Heat the oven to 150C/130C fan/gas 2.
  2. Line a baking sheet with baking parchment or a reusable baking liner. Grind the nuts to a powder in a food processor or coffee grinder and leave on one side
  3. Beat the butter and sugar until light and fluffy. Add the vanilla extract, beat in the nuts, and finally stir in the flour
  4. Break off small lumps of the mixture and roll into balls - about 1cm diameter using slightly damp hands. Put the balls on the baking tray - leaving a gap between each one. Bake for about 25-30 minutes or until golden. Leave the biscuits to cool on the tray for a couple of minutes. Keep the oven on
  5. Sift the icing sugar onto a plate and roll the puffs in the sugar before returning them to the baking sheet. Return the tray to the oven for 1-2 minutes so the icing sugar 'sets'
  6. Leave them to cool completely and store in an airtight container

Also worth your attention:

More recipes from Sophie Grigson

Sophies book - Spices

My Christmas Kitchen … Sophie Grigson is new and exclusive to Good Food, weeknights at 7pm, from Monday 28th November (Sky / HD 249, Virgin 260).

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.