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Pecan Sandies On Steroids

The holiday’s are an excellent time to satisfy our sweet tooth, and these are one of the best ways to do it. They are hands down my favorite cookie! I call them Pecan Sandies On Steroids. There’s pecans in the dough, pecans in the frangipane, and they’re topped with a pecan. They are addicting and sooooo good! Any questions?

Dusting these tender pecan-and-butter-packed cookies in powdered sugar before baking them creates a crackly, glossy coating. The frangipane makes more than you will need and freezes well for your next batch; being ready when you are craving these decadent morsels.




  1. 2 cups pecan halves, toasted (divided) 3/4 cup for frangipane, 1 cup for dough and 1/4 cup for topping each cookie

  2. 1/3 cup granulated sugar

  3. 1 large egg white

  4. 2 tablespoons unsalted butter, room temperature

  5. 2 teaspoons espresso powder

  6. 1/2 teaspoon kosher salt

  7. 1/4 teaspoon almond extract

Dough and Assembly:

  1. 1 1/4 cups all-purpose flour

  2. 1 teaspoon kosher salt

  3. 1/2 teaspoon baking powder

  4. 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

  5. 1/4 cup granulated sugar

  6. 3/4 cup powdered sugar, divided; plus more for serving (optional)

  7. 1 large egg yolk

  8. 1 teaspoon vanilla extract



  1. Preheat oven to 350 degrees F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool; set 1 1/4 cups aside for making the dough.

  2. Pulse granulated sugar and remaining 3/4 cups of pecans in a food processor until nuts are very finely ground. Be careful to stop before they become a paste, about 30-45 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using. You can make frangipane up to 3 days ahead. Cover and keep chilled. Take out of refrigerator at least 30 minutes before using.


  1. Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.

  2. Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain.

  3. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it’s firm enough that you can scoop it and it holds its shape, 30-45 minutes.

  4. Place racks in upper and lower thirds of oven; preheat to 350 degrees F. Place 1/2 cup of powdered sugar in a shallow bowl. Working in batches, scoop out tablespoons of dough and roll in powdered sugar, knocking of any excess. Transfer to 2 parchment-lined baking sheets as you work, placing 2 inches apart.

  5. Bake cookies until puffed but edges are still soft, 6-8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon, or a similar heatproof object. Spoon a heaping 1/2 teaspoon of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to the oven and continue to bake until edges are set and very lightly browned, about 6-8 additional minutes. Let cool on baking sheets.

  6. Just before serving, dust cookies with more powdered sugar if desired.

Yields: 26-28 cookies

“May the light illuminate your hearts and shine in your life every day of the year. May everlasting peace be yours and upon our Earth.” -― Eileen Anglin
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