The church biscuit: 35. Pecan puffs


Pecan puffs

Pecan puffs

Pecan Puffs

Adapted from a recipe for pistachio puffs in Miranda Gore Browne’s book Biscuit (Ebury Press, 2012), these are macaroon-like and reminded some biscuit samplers of Ricciarelli  which are ground almonds and mixed peel instead of ground pecans and lemon zest – so very similar.


150 g pecans (shelled but whole)

25 g ground almonds

175 g golden caster sugar

zest of 2 lemons

50 g plain wholemeal flour

2 large egg whites

icing sugar for dusting

Preheat oven to 180 degrees C/160 degrees C for a fan oven/Gas Mark 4 grease and line baking trays with baking parchment. This recipe makes:

24 biscuits about 5 cm across and you will need 2-3 trays for those OR

30 smaller biscuits for which you will need 3-4 trays

Grind the pecans either in a food processor or by putting them in a plastic bag and bashing them with a meat tenderiser or rolling pin. (Meat tenderiser is much more satisfying). I liked quite a lumpy rough texture so stopped before the ground almond stage. Reserve a teaspoon or so of these to sprinkle on top before cooking. Put ground pecans and ground almonds in a bowl together along with 125 g of caster sugar and the lemon zest. Add the sifted flour (with wholemeal, the flour will sift easily, leaving the wholemeal bit in the sieve and this can then just be tossed in  on to the sifted flour – it’s all about incorporating a bit more air).

In another bowl whisk the egg whites until the soft peak stage. Now add the remaining 50 g sugar a bit at a time. When all sugar has been added continue whisking until the mixture is stiff and glossy,

Add the meringue mixture to the dry ingredients, folding it in gently with a metal spoon, until no dry clumps remain.

Put dollops of the mixture on to the prepared baking trays, at least 3 cm apart. 2 dessert spoons (1 to help the mixture off the other one) will produce bigger biscuits while a well loaded teaspoon will give you  the smaller ones).

Before putting in the oven, sprinkle the rest of the crushed pecans over each dollop. Bake for about 15 minutes until the biscuits are puffy and beginning to turn golden. Allow them to stand for 5 minutes on the trays and then transfer them with a spatula to a wire cooling rack. Sprinkle with icing sugar. These keep well in an air tight container.

This entry was posted in Uncategorized. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


  • June 2014
    M T W T F S S
    « May   Jul »
  • Photographs & Media

    Please attribute any re-uploaded images to Addison Embroidery at the Vicarage or Mary Addison and link back to this website. And please do not hot-link images!