70g of powdered sugar, sifted
25g of all-purpose flour
25g of unsalted butter, softened
1 tablespoon of vanilla extract
3 large egg whites, beaten
90g of finely ground pecans
1 teaspoon of active dry yeast
1 pinch of salt
3 large egg yolks, beaten
1 tablespoon of almond extract
50g of pecan halves
Yield: 650g
70g of powdered sugar, sifted
25g of all-purpose flour
25g of unsalted butter, softened
1 tablespoon of vanilla extract
3 large egg whites, beaten
90g of finely ground pecans
1 teaspoon of active dry yeast
1 pinch of salt
3 large egg yolks, beaten
1 tablespoon of almond extract
50g of pecan halves
Yield: 650g
In a stand mixer, beat the butter, powdered sugar, vanilla extract, and egg yolks until smooth and creamy
Next, add the flour, ground pecans, yeast, and salt
Mix until just combined
Beat in the egg whites until stiff peaks form
Fold into the previous mixture until well combined
Add the almond extract and mix until incorporated
Pipe the batter into a round cake pan or mini muffin tin lined with parchment paper
Top with pecan halves and bake at 180°C for about 25-30 minutes, or until golden brown and set
Let cool completely before serving
Dust with powdered sugar, if desired.
