Ingredients:

  • 1 cup (225g) unsalted butter
  • 1/3 cup (65g) cane sugar
  • 1/2 tsp (3g) salt
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (25g) almond flour
  • 1 tsp (5g) vanilla extract
  • 3/4 cup (85g) toasted pecans, finely chopped
  • 2 tbsp (25g) turbinado sugar
  • 12 pecan halves

Instructions:

  1. Place the butter in a saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and turns a golden amber color. Immediately remove from heat and let it cool for 15 minutes.
  2. Cream the browned butter and cane sugar together using an electric mixer until smooth. Stir in the vanilla extract and salt.
  3. Gradually fold in the all-purpose flour and almond flour until a soft dough forms.
  4. Fold in the finely chopped toasted pecans by hand.
  5. Shape the dough into a log using parchment paper and chill in the fridge for 30 minutes, or scoop and roll into individual balls.
  6. Preheat oven to 325°F (160°C).
  7. Roll each cookie in turbinado sugar and press one pecan half into the top of each.
  8. Bake for 18–22 minutes. Remove as soon as the edges are just barely golden.