Pecan Shortbread with Chocolate Drizzle

• Recipe by Marcia Kiesel

Chocolate and pecans are a classic combination. Here, F&W’s Marcia Kiesel marries them with a rich, buttery shortbread for an indulgent afternoon snack.

Ingredients

1. 3/4 cup all-purpose flour
2. 1/2 cup pecan flour or finely ground pecans
3. 1/4 cup sugar
4. 1/8 teaspoon cinnamon
5. Large pinch of salt
6. 1 stick cold unsalted butter, cut into small cubes
7. 1 large egg yolk
8. 8 whole pecans
9. 2 ounces bittersweet chocolate, chopped and melted

Directions

1. Preheat the oven to 350°. Butter a large rimmed baking sheet. In a medium bowl, stir the all-purpose and pecan flours with the sugar, cinnamon and salt. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles fine cornmeal. Add the egg yolk and with a fork, blend it in. Lightly knead the dough until smooth.
2. Transfer the dough to the prepared baking sheet and flatten it into a 6-inch round. Refrigerate the dough until chilled, about 20 minutes.
3. Using the blunt side of a knife, score the dough into 8 wedges. Lightly press a pecan into the wide end of each wedge. Bake for about 35 minutes, until the shortbread is browned around the edge. While the shortbread is still warm, cut it into wedges with a serrated knife. Let cool to room temperature, then drizzle with the chocolate and serve.

Make Ahead

The shortbread can be kept in an airtight container at room temperature for up to 3 days.