AuthorgoodnesswithgPreheat the oven to 325°F. Line a large (or two smaller) baking sheets with parchment paper, and set aside.
Add almond flour, ghee, confectioners sugar, vanilla and salt to a medium-sized bowl. Mix to create until a well-combined dough.
Add in chopped pecans, and mix to incorporate.
Take about 2 tablespoons of the dough and roll into a small log. Use your fingers to form into a crescent shape. Space out the 18 (or so) crescents on your parchment-lined baking sheet.
Bake the cookies for 18-20 minutes, until the edges and bottoms are golden brown. Remove from the oven and let cool before transferring to a rack.
Place additional confectioners sugar in a shallow bowl, and gently roll (these cookies are delicate!) each cookie until coated.
Store extras in the fridge to ensure freshness. Enjoy!
Ingredients
Directions
Preheat the oven to 325°F. Line a large (or two smaller) baking sheets with parchment paper, and set aside.
Add almond flour, ghee, confectioners sugar, vanilla and salt to a medium-sized bowl. Mix to create until a well-combined dough.
Add in chopped pecans, and mix to incorporate.
Take about 2 tablespoons of the dough and roll into a small log. Use your fingers to form into a crescent shape. Space out the 18 (or so) crescents on your parchment-lined baking sheet.
Bake the cookies for 18-20 minutes, until the edges and bottoms are golden brown. Remove from the oven and let cool before transferring to a rack.
Place additional confectioners sugar in a shallow bowl, and gently roll (these cookies are delicate!) each cookie until coated.
Store extras in the fridge to ensure freshness. Enjoy!
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