330 g all-purpose flour
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking powder
150 g granulated sugar
40 g brown sugar
1 1/2 teaspoon(s) maple syrup
180 g butter, soft
1 egg, large
70 g maple syrup
1 teaspoon(s) vanilla extract
250 g pecan(s), toasted
For the almond butter
100 g almonds, raw with skin


1.In a bowl, combine the flour, salt and baking powder.
2.In a food processor, add the granulated sugar and brown sugar. Beat until combined.
3.Add 1 ½ teaspoons maple syrup and beat for 15 seconds.
4.In a mixer, beat the butter for about 2 minutes with the paddle attachment on medium to high speed until light and fluffy.
5.Add the sugar mixture in 3 batches and beat for about 3 minutes, until the color starts to change.
6.Add the egg, the 75 g of maple syrup and vanilla extract. Beat just to combine.
7.Lower mixer’s speed and add the flour in 3 batches.
8.Add the pecans and stir to distribute.
9.Wrap the cookie dough in plastic and create a roll that is 20 cm in length.
10.Refrigerate for 2 hours to chill so that it can be cut into pieces.
11.Preheat oven to 170* C (338* F) Fan.
12.When cookie dough is ready, use a serrated knife to cut the cookie dough into slices that are 1 cm thick.
13.Line 2 baking pans with parchment paper and add the slices of dough.
14.Bake for 18 minutes.
15.When ready, remove from oven and allow to cool.
16.For the almond butter
17.Preheat oven to 180* C (350* F) Fan.
18.Spread the almonds on a rimmed baking sheet and bake for 10 minutes.
19.Remove from oven and allow them to cool for 2-3 minutes. You don’t want them to cool completely.
20.Transfer to a food processor and beat for about 10 minutes, until they break down completely and become smooth and creamy like butter.
21.Spread the almond butter over half of the cookies and cover with the remaining cookies.

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