Taken from Elana Amsterdam's The Gluten Free Almond Flour Cookbook (2009).
2 cups blanched almond flour (**I tried just blitzing 2 cups of almonds in a coffee grinder and the blanched almond flour is much better. The cookies stay together more and the shortbread turns out lighter without the almond skins.)
1/2 teaspoon sea salt
1/4 cup grape seed oil (**I used canola oil and it worked just fine.)
1 tablespoon agave nectar (**we usually buy the light stuff over the dark. I don't know what the difference is in flavour, though.)
1/2 cup salted butter (**we only ever have unsalted and it seemed to work.)
1/4 cup agave nectar
1 tablespoon vanilla extract (**generous, obvsly.)
2 1/4 cups pecans, toasted and coarsely chopped
- Preheat the oven to 350 degrees. Grease an 8-inch square baking dish with oil and dust with almond flour.
- To make the shortbread, blend the almond flour, salt, oil, and agave nectar in a food processor until smooth. Press the dough into the prepared baking dish.
- Bake for 15 to 20 minutes, until golden brown. (**Watch them closely. I find they start browning rather early, so pull them out as soon as they start to look gold-ish on top. They don't taste undercooked and will hold together much better.) Remove from the oven and let cool.
- While the shortbread bakes, prepare the pralines. In a small saucepan over medium-low heat, melt the butter, then add the agave nectar and vanilla extract. Simmer for 5 minutes, then add the pecans. Remove the praline mixture from the heat, cool to room temperature, and spread over the shortbread.
- Place in the refrigerator for 3 hours to set. Cut into squares and serve.
The first batch of these I ever made didn't turn out too well. Probably a combination of homemade almond flour, adding the pecan mixture to the shortbread while it was still hot, and starting to cut them up before they were fully chilled. When I followed the directions more closely, they turned out fine, but I think they'll always be slightly crumbly.