Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (60g) powdered monk fruit erythritol sweetener
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 2 cups (192g) super-fine blanched almond flour
  • 1/4 cup (28g) coconut flour
  • 1/2 tsp fine sea salt
  • 1 cup (110g) finely chopped pecans, toasted
  • 1/2 cup (60g) powdered monk fruit erythritol sweetener for coating

Instructions:

  1. Toast the pecans. Place chopped pecans in a dry skillet over medium heat for 5 minutes until fragrant and slightly darkened. Note: This develops the oils and prevents a raw nut taste.
  2. Cream the butter and sweetener. Beat the softened butter and 1/2 cup powdered monk fruit until pale and fluffy.
  3. Add the extracts. Stir in the vanilla and almond extracts. Note: Almond extract is strong, so measure carefully.
  4. Whisk dry ingredients. In a separate bowl, combine almond flour, coconut flour, and salt.
  5. Merge the mixtures. Gradually add the dry ingredients to the butter mixture until a soft dough forms.
  6. Fold in pecans. Manually stir in the toasted nuts.
  7. Chill the dough. Wrap in plastic and refrigerate for 30 minutes. Note: This prevents the fat from melting too quickly in the oven.
  8. Shape the rounds. Scoop 1 inch balls and place them 1 inch apart on a parchment lined tray.
  9. Bake the cookies. Bake at 325°F for 15 minutes until the bottoms are barely golden.
  10. The first roll. Let cool for 5 minutes, then roll warm cookies in the extra powdered sweetener.
  11. The final roll. Once completely cool, roll them again for that thick, snowy appearance.