Pecan Shortbread
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This simple Pecan Shortbread Recipe takes buttery shortbread to the next level by adding finely chopped pecans for a rich, nutty flavor. Crisp on the outside, tender and melt in your mouth on the inside, these shortbread fingers are perfect for holiday gatherings or a cozy afternoon biscuit!
Best Pecan Shortbread Recipe
These pecan shortbread biscuits, known for their buttery richness and nutty flavor, take the classic melt-in-your-mouth texture of traditional shortbread to a new level with the addition of chopped pecans.
The beauty of pecan shortbread lies in its balance of simplicity and indulgence. Using just butter, powdered sugar, flour, and pecans, this timeless recipe transforms basic pantry staples into an elegant treat with a hint of nutty crunch.
Inspired by the classic shortbread tradition, this pecan variation is perfect for year-round enjoyment or festive gatherings. Whether served with tea, coffee, or enjoyed on its own, its rich buttery flavor with a nutty twist is truly irresistible!
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What is the secret to good shortbread?
The secret to great shortbread biscuits is using high-quality butter and gentle handling of the dough to maintain its texture, along with chilling before baking and careful monitoring to achieve a light golden color just around the edges.
How finely should I chop the pecans?
The pecans should be finely chopped, but avoid grinding them into a powder. Using a food processor is the easiest way to achieve small, even pieces. Just pulse the pecans a few times until they’re finely chopped but still have some texture. If you don’t have a food processor, you can chop them by hand with a sharp knife.
How do I know when the shortbread is done baking?
The shortbread is done when the edges are lightly golden, while the center remains pale. It will firm up as it cools, so don’t overbake to maintain a tender, melt-in-your-mouth texture.
How to store pecan shortbread biscuits
Store: In an airtight container at room temperature for 1 – 2 weeks.
Freeze: Wrap the biscuits individually in plastic wrap, then place in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
Thaw: Thaw at room temperature for a few hours before serving.
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Best shortbread biscuit recipes
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Pecan Shortbread
Ingredients
- 225 g (2 sticks / 1 cup) salted butter, soft at room temperature
- 2 1/2 cups (300g/10.6 oz.) all-purpose flour, scoop & leveled
- 1 cup (120g/5.3 oz.) powdered sugar
- 1 cup finely chopped pecans
Instructions
- Prepare Pan: Grease a 8 x 8-inch (22cm x 22cm) square baking tin with butter. Line it with parchment paper, leaving some overhang to help remove the shortbread later.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment or a large mixing bowl with an electric hand beater.
- Cream Butter: Beat the butter in the mixing bowl at medium speed for 30 seconds.
- Add Sugar: Sift in the powdered sugar and continue to beat for 1 minute. Scrape down the sides of the bowl.
- Add Flour & Pecans: Beat in the flour on low speed until a crumbly dough forms. Mix through the finely chopped pecans using your hand or a wooden spoon until a biscuit dough forms. Avoid overmixing.
- Press into Tin: Evenly press the dough into the lined pan. Flatten and smooth the top using the bottom of a glass. If the glass has smooth sides, you can roll it across the dough as you would with a rolling pin.
- Cut Biscuits: First, divide the dough into three large sections by making two vertical cuts down the length of the dough using a long knife or pastry scraper. Then, turn the pan and make evenly spaced horizontal cuts across the dough to create bars. Ensure you cut all the way through the dough to form 18 rectangles.
- Prick Biscuits: Prick each rectangle several times with a wooden skewer or fork, piercing halfway into the dough.
- Chill: Place the pan in the fridge for 20-30 minutes while you preheat your oven to 320ºF (160ºC) fan-forced.
- Bake: Bake for 30-35 minutes until the edges are just lightly golden; the rest should remain pale.
- Cool Slightly: Let the shortbread cool in the tin for 5 minutes.
- Cut Rectangles Again: Recut along the pre-scored lines and prick again at the same holes.
- Cool: Leave the shortbread to cool in the tin for another 10 minutes.
- Remove From Tin: Using the parchment overhang, lift the shortbread onto a wire rack to cool completely, keeping it in one piece.
- Serve: Once cooled, break along the cut lines into individual biscuits and enjoy!