Description
Bien Cuit’s Masala Pecan Sandies are buttery, nutty cookies infused with aromatic masala spice and a hint of vanilla. These shortbread-style cookies combine toasted ground pecans and warm spices for a unique twist on a classic treat, perfect for cozy afternoons or festive gatherings.
Ingredients
Scale
Dry Ingredients
- 150 grams (1 cup plus 3 tablespoons) all-purpose flour
- 90 grams (1/4 cup plus 3 tablespoons and 1 teaspoon) granulated sugar
- 90 grams (scant 1 cup) toasted, ground pecans
- 5 grams (1 teaspoon) masala spice
- 3 grams (1/2 teaspoon) kosher salt
Wet Ingredients
- 125 grams (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 25 grams (1 1/2) egg yolks
- 1/4 vanilla bean, scraped
Instructions
- Mix Ingredients: Combine all the dry and wet ingredients in a mixing bowl by hand or using a stand mixer fitted with a paddle attachment. Mix until the dough just begins to form, ensuring everything is evenly combined but not overworked.
- Shape and Chill Dough: Transfer the dough onto a work surface and form it into a rectangle. Wrap the dough tightly with plastic wrap or a reusable alternative. Refrigerate until the dough is chilled but still pliable enough to press a dent when poked. You may also refrigerate for up to a couple of days, then let the dough come to room temperature until soft enough to roll.
- Roll and Cut: Lightly flour a work surface and roll the dough out to about ½-inch thickness using a rolling pin. Cut the dough into 2×2-inch squares or smaller if preferred. Place the cut dough evenly spaced on lined baking pans. Refrigerate or freeze the cookies until they are firm.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 15 minutes, or until they turn a deep golden brown all over. Be careful not to overbake to preserve the tender texture.
- Cool and Serve: Allow the cookies to cool completely on the baking pans until they are firm. Dust them with confectioners’ sugar if desired before serving. Enjoy your masala pecan sandies with tea or as a flavorful snack.
Notes
- Toast and grind pecans before measuring for maximum nutty flavor.
- Masala spice is a blend of warm, aromatic spices often used in Indian cuisine; you can substitute with a mix of cinnamon, cardamom, cloves, and black pepper if unavailable.
- Dough can be refrigerated for up to 2 days before baking to deepen flavor.
- Use vanilla bean scrapings for best flavor, but vanilla extract can be a substitute.
- Ensure cookies are cooled completely before dusting with confectioners’ sugar to avoid melting.
Nutrition
- Serving Size: 1 cookie (approx. 28 grams)
- Calories: 160
- Sugar: 8 grams
- Sodium: 70 mg
- Fat: 11 grams
- Saturated Fat: 6.5 grams
- Unsaturated Fat: 3.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 40 mg
