Pecan Almond Cookies

There's no winter without cookies next to your tea, and these pecan almond cookies are all about the season: coated in powdered sugar, plump, soft and especially delicious. Wrap yourself in a blanket, make a hot cup of tea and give yourself a moment to enjoy.

Ingredients for pecan almond cookies

• 50 g raw pecans.
• 50 g raw almonds.
• 340 g all-purpose flour (2½ cups minus 1 tablespoon).
• 210 g soft margarine (or butter).
• 120 g powdered sugar (1 cup).
• 1 teaspoon vanilla extract.
• ¼ teaspoon cinnamon.
• 1 large egg.

Instructions

1. Toast the almonds and pecans, let them cool and grind them in short pulses.
2. In a wide bowl, combine the soft margarine (or butter), powdered sugar, vanilla, flour, cinnamon and the ground pecan and almond mixture. Work it with a gloved hand into a crumbly mixture.
3. Add the egg and knead again into a soft dough (if the dough stays crumbly and doesn't come together, add a tablespoon of plant-based milk or regular milk).
4. Wrap the ball of dough in plastic wrap and chill for about 40 minutes.
5. After the dough has rested in the fridge, preheat the oven to 340°F (170°C). Divide the dough into 5 equal parts. Roll each part into a long, thin rope and cut it into cookies.
6. Bake for about 14–15 minutes (be careful not to overbake them). Let them cool completely and coat them in powdered sugar.

Good to know

• There's no baking powder in this recipe.
• You can use only almonds or only pecans.