Let it be known the pecan is the king of nuts. I won’t hear any battle cries from cashews or pistachios, the pecan has it.Â This recipeÂ is based on an almond kilfi recipe but I had pecans and needed them in my guts in a baked form.
I do this all in the food processor which I view as a good thing because I’ll often avoid the processor if it’s for just one step of a recipe because it’s a bastard to wash up. See also: lazy.
Don’t over mix it, just until it all comes together. And don’t make them too big – this recipe should make 60, yes SIXTY, little crescents. Basically work with a little ball of dough about as big as your thumb to the first knuckle. If you make them too big they clag in your mouth rather than just dissolving on your tongue.
- 125g pecans
- 250g butter
- 350g (2⅓ cups) plain flour
- 1 tblsp caster sugar
- 1 cup (or so) icing sugar
- Preheat oven to 160C and have two baking trays ready to go
- Blitz the pecans in a food processor
- Add all the other ingredients except the icing sugar and blitz until it all comes together
- Roll little half-thumb sized balls of dough into a little log then press in the middle to make into a crescent. Don't be precious about this, mine always end up looking more like little logs than crescents
- Place on baking trays, they don't spread so you can put them quite close to each other
- Bake for 30-40 minutes until they're light brown
- When cool roll in the icing sugar (to be honest I never measure the icing sugar)
- Store in a container and pour over a bit more icing sugar.
- Try not to eat 10 at a time.