Buttery Pecan Snowball Cookies

These cookies are made with almond flour and coconut flour. They are therefore gluten-free.
They are crumbly, which gives a melt-in-the-mouth effect. Hummmmm….


°1 cinnamon stick about 10 cm
°1 cup unsalted butter
°1 cup pecans
°1/3 cup powdered sugar
°2 cups flour
° powdered sugar to coat the cookies

* Methods : 

Preheat oven to 350°F.

Grind the cinnamon in a mill or mortar and set aside.

Cut the butter into cubes.

In the bowl of a food processor, pulse the pecans until a coarse powder forms.

Add the remaining ingredients, except the powdered sugar, to the mixer bowl and pulse until a ball begins to form.

Divide the dough into about twenty balls of the same size.

Pour powdered sugar into a deep plate and roll each ball to coat well.

Place the coated balls on a cookie sheet previously lined with parchment paper, leaving a space of 2-3 cm between them. Bake in the center of the oven for about 18 minutes.

Leave to cool on the sheet and cover with a second layer of powdered sugar before serving.

Enjoy !