The taste of pecans in this dessert is divine, a great combination with the butterscotch-like sweetness of the dates. These little morsels came out of a happy accident by my partner, Rob. He couldn’t find enough raisins to make our RAISIN BISCUITS™ but had plenty of pecans…Now he bakes these almost every week.
Excellent work, Rob. This is what The 3TWO1 has been striving for: Folks taking the initiative to start cooking and experimenting with what THEY like, not what some cyber-muppet says they should cook. IT’S A PR; RING THAT BELL!!
1 ¼ C Almond meal
1/2 C Pecans plus a handful for topping the biscuits
¼ tsp Baking soda
1 tsp Cinnamon
¼ tsp Sea salt
1 Tbs Coconut oil, melted
8 Dates, pitted (Medjool)
2 tsp Vanilla extract
1 tsp Maple syrup
PREHEAT oven to 325F/165C. Line two baking sheets with baking paper and set aside.
BLITZ the pecans in the food processor until slightly larger meal than the almond meal. Remove from the processor and set aside
ADD the almond meal, cinnamon, baking soda, salt and dates to food processor. Whiz at high speed until dates are well mixed into meal.
ADD pecan meal, melted coconut oil, maple syrup and vanilla. Blend some more.
PLACE mixture in medium mixing bowl and incorporate raisins into mixture.
ROLL DOUGH into small balls the size of a circle made between thumb and forefinger. Place balls evenly onto the baking sheets approx.. 3 cm apart.
PRESS down on balls with a fork to flatten into a cookie shape. Top with a whole pecan.
BAKE for 8-10 minutes until lightly golden brown.
REMOVE trays from oven and let cool for a few minutes before sliding biscuits onto cooling racks to do a final cooling and setting.
STORE in airtight container.
SUBSTITUTE Can substitute almond flour for the almond meal to get a finer texture to the biscuit.