Pecan Diamonds
These pecan diamonds work just as well at holiday gatherings as they do at outdoor alfresco events. Besides, who doesn’t love gooey, chewy and crunchy with that delicious crispy cookie shortbread base? They can be drizzled with tempered chocolate too, for added richness.
I know I start a lot of my posts with “When I was baking professionally . . .” But this recipe really is one of the first things I ever learned to make in production. And when I say production, I mean 50 pans - full size sheet pans - at a time. These were a staple on every catered dessert menu. And for good reason. They were season-less. They worked just as well at holiday gatherings as they did outdoor alfresco events. Besides, who doesn’t love gooey, chewy and crunchy with that delicious crispy cookie shortbread base? They can be drizzled with tempered chocolate too, for added richness. But I love them just the way they are. As you have probably presumed by now, I’ve converted the ingredients to be completely dairy and grain free, too. I love making these as part of my holiday cookie assortment, but they will become so popular, you’ll make them year round. And I already know they’re technically triangles, for the record.
A few tips: When you’re rolling the crust, be sure to lightly dust the work surface with tapioca flour. This keeps it from sticking, however, too much will dry out the dough and make it crack. Also if it does crack as you’re trying to lay it into the pan, simply press the cracks back together. It will seal up when it’s par baked. If you decide to use a quarter sheet pan size, (9X12) then double the recipe. I actually like it better at this size. Or you could make them in a half sheet and QUADRUPLE the recipe! That’s a lot of pecans! But they’re so good, and they freeze really well.
Finally, since nuts can be pricey, be sure to purchase pecans as pieces, not halves. Halves are more expensive and you’re only going to chop them up anyway. Yes chopping is not as pretty as using halves, but the filling works better when the pieces are smaller. This oldie but goodie is just as delish in this paleo-tized version. And as I also say frequently, no one will ever know it’s paleo!
Pecan Diamonds
Ingredients
- 1 1/4 cup almond flour
- 1 cup tapioca flour
- 1 Tablespoon coconut sugar
- 1/2 teaspoon sea salt
- 1 Tablespoon palm shortening
- 1 egg
- 3 Tablespoons ice water (I make up a cup of ice water and use it to measure the cold water directly out of it into the recipe)
- 4 ounces organic honey, or 1/3 cup
- 4 ounces coconut sugar, or 3/4 cup
- 4 ounces ghee, or 1/2 cup
- 8 ounces pecans, lightly chopped, or 2 cups (Purchase pecan pieces rather than pecan halves for this, they are less expensive and you're going to chop them anyway!)
Method
- Preheat oven to 350º F.
- In the bowl of a food processor, combine the almond flour, tapioca flour, coconut sugar and salt. Pulse to combine and eliminate any lumps.
- Add the shortening in small bits and pulse until the dough resembles small peas.
- Add the egg and pulse again, just until combined.
- With the machine running, add the ice water, one tablespoon at a time, until the dough forms a ball. Remove from the machine, knead together by hand, then flatten into a disc. Wrap and chill for 1 hour before proceeding. You may rest it in the freezer for 20 minutes as well.
- Lightly dust your work surface with tapioca flour. Remove the dough from the refrigerator, then carefully roll it out to about 1/8 inch thickness, large enough to fit into an 8" X 8" square pan.
- Use the rolling pin to pick up the dough by rolling it about halfway around the pin, then lift and lay it over the pan, allowing it to drop into the pan. Don't worry if it cracks, you can press any cracks back together. Trim the dough so it comes up the sides of the pan slightly.
- Bake in preheated oven for 10 minutes, until pale golden. Cool before proceeding. (This can be done a day or two in advance, too)
- Combine the honey, coconut sugar and ghee in a medium size sauce pan. Cook on medium high heat until it starts to bubble, then stir to make sure the ghee is mixed in completely. (It will look like it wants to separate but if you continue to stir it will become a bubbly light brown mixture.
- Add the pecans and stir to coat. Remove from heat.
- Carefully pour into the par-baked crust. Spread with a spatula to make completely level and to make certain both nuts and caramel are spread into the corners.
- Bake for 10-12 minutes until surface is bubbly. Allow to cool completely before cutting into desired size squares, then cut each on a diagonal (from corner to corner) to form triangles. Store in an airtight container or freeze.
Pro Tip:
The short dough can be made in advance and refrigerated or frozen before rolling out and baking. It makes an excellent base for most layered bar cookies.
