Oh my gosh is it shortbread??? Again?? When does the obsession with shortbread end you may ask??? My answer at the moment is never!!! As a kid, I really hated the short texture in cookies where they just crumbled apart in my hands. I always preferred my cookies soft and honestly, I still like my chocolate chip cookies a little under baked so that they stay soft for days! However, I think shortbread reminds me so much of the Great British Baking Show and I refuse to watch the newest season without my mother present, so I’m compensating by making as much shortbread as humanly possible. Shortbread is also a celebration of simplicity with a huge flavor packed inside each cookie! I never appreciated nuance in my cookie but I’m really starting to, especially with the quantity of cookies that I’ve been making lately!
I actually made this recipe about a week before I choose to post about it because I wanted some time to experiment with the recipe a little bit. This recipe is originally from King Arthur Flour where it was credited to Alyssa Rimmer of Simply Quinoa! So you can thank Ms. Rimmer for the original recipe and myself for a few modifications. When I made it the first time, it was really heavy on the cinnamon and pecan but lighter on the maple. I had chosen these cookies for their maple flavoring and was disappointed when they didn’t deliver as much punch as hoped for in the maple department. As much as I complained about it not going as perfectly as I wanted, my boyfriend still taste-tested as many as he could get his hands on! So obviously, there are fans of the original recipe but I’ll be putting my variations next to the recipe below. I replaced the confectioners sugar with maple sugar and doubled the amount of salt. I thought it was missing salt from the original recipe but a doubled amount may be too salty for some. These are also a super quick cookie to throw together, so the opportunities to modify the recipe just a tad to your taste are only limited by your quantities of the ingredients! Let me know what you think of recipe or any of the modifications in the comments below! Happy baking!
Gluten-Free Maple Pecan Shortbread Recipe
- 96 grams (1 cup) almond flour
- 43 grams (3 tablespoons) unsalted butter, softened
- 21 grams (3 tablespoons) confectioners or powdered sugar (For extra maple, use maple sugar)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt (I used 1/4 teaspoon and was happier with that in the extra maple cookies)
- 2 teaspoons maple syrup
- 1/2 teaspoon gluten-free vanilla extract (use regular if that’s what you have and it’s not super important if it’s gluten-free)
- 35 grams (1/3 cup) chopped pecans
- Mix everything but the pecans in a bowl and mix until the dough comes together. Add the pecans and stir to combine.
- Using plastic wrap shape dough into a log. Wrap and roll on a counter to round it. Chill for at least 1 hour or until firm.
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- Remove the dough form plastic wrap and slice into 1/4″ rounds and place on the sheet.
- Bake for 12-15 minutes or until lightly browned.
- Remove from oven and let cool on the pan for ten minutes before transferring to a wire rack to cool completely.