Pecan and cinnamon polvorones

Makes approximately 48

Ingredients:

175g pecans
65g caster sugar
1/2 tsp. fine sea salt
225g unsalted butter, cold diced or room temperature
2 tsp. vanilla extract
255g plain flour
1 tsp. cinnamon

1/2 cup icing sugar

Method:

Combine the pecans, sugar and salt in a food processor and process until the nuts are about the size and texture of panko bread crumbs with some finer “nut dust”. Add in the butter and vanilla and process until crumbly. Alternatively you can scoop the nut mixture out of the food processor and use your hands to crumble the butter into the cookies. Add in the flour and cinnamon and pulse a couple of times (or mix with a stiff spoon) until the dough comes together and there are no dry patches.

Shape into approximately 48 balls. Cover the tray with cling film or place in a sealed container and refrigerate for at least 2 hours but overnight or more is best. Alternatively, you can freeze these for several weeks before baking.

When ready to bake, preheat your oven to 170C conventional, 150C fan-forced. Place the cookies on baking paper lined trays. Place them on the tray so they are not touching but they wont spread very much so they can be pretty close together. Bake for 22-25 minutes until they are just lightly golden. Add a couple more minutes if baking from frozen.

Remove them from the oven and allow to cool slightly on the baking tray. When still a bit warm, toss in the icing sugar and then allow to cool completely before enjoying or packing away.