Christine Doublet’s recipe

For about forty balls

250g pecan nuts

250 g salted butter at room temperature

50g cane sugar

2 tbsp. c. vanilla extract

240 g of flour, icing sugar.

The preparation

In a mortar or with a rolling pin, crush the pecan nuts to obtain a mixture of powder and small crunchy pieces.

In a pastry robot or in a mixing bowl using a spatula, mix the salted butter, sugar and vanilla extract. Gradually add the flour and the crushed walnuts and mix lightly, until you obtain a sandy texture.

In the palms of your hands, quickly form small round balls about 3 cm in diameter, place them on a sheet of parchment paper or a silicone baking mat on the baking sheet and bake in the middle of the oven at 180°C (non-circulating heat) for 30 minutes.

Remove the balls from the oven and roll them while still hot in icing sugar. Let cool before serving.