Ingredient !1 cup pecans, toasted, cooled.2 cups ) plain flour, plus extra to dust. 1 teaspoon ground cinnamon. 250g unsalted butter, softened. 2 cups icing sugar, sifted. 1 teaspoon vanilla extract.
Preparation !Preheat the oven to 180°Celsius.
Line 2 large baking trays with baking paper. Place the cooled pecans, flour, cinnamon and a pinch of salt in a food processor and pulse until the nuts are finely chopped. Set aside.Place the butter and 1 cup icing sugar in an electric mixer and beat until pale. Add the vanilla extract and pecan mixture, then beat until a soft dough forms. Divide the dough in half, then roll out each portion with your hands on a lightly floured work surface to form two 3cm-wide logs. Cut each log into 10 pieces and roll each piece into a ball. Place on the lined trays, 3cm apart, then bake for 20-25 minutes until lightly golden. Cool slightly. Place the remaining 1 cup icing sugar in a separate bowl. Once the cakes are cool enough to handle, place them in the bowl with the icing sugar and toss to thoroughly coat. Cool on a wire rack for 10 minutes, then toss again in the icing sugar and serve.