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    Pecan Puffs

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    Pecan Puffs

    My kids and I agree that these may well be the best biscuits in the world. Like a snowball in its powdery white jacket of icing sugar, each bite crumbles and melts in a flurry of pleasure. The recipe came to us, via a family friend, from that admirable American tome The Joy of Cooking, by Irma S Rombauer and Marion Rombauer Becker.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes, plus coolling
    • Total time: 50 minutes 50 minutes

    Makes: 30 biscuits


    • 110g Pecans
    • 110g Unsalted butter, softened
    • 2 tbsp Caster sugar
    • 1 tsp Vanilla extract
    • 150g Plain flour
    • Icing sugar, to coat


    1. Preheat the oven to 150°C, gas mark 2. Grind the pecans to a powder using a food processor. Beat the butter with the sugar until light and fluffy. Add the vanilla, then work in the ground pecans followed by the flour. Break off walnut-sized pieces of the mixture and roll them into balls. Arrange these balls on a greased baking tray, leaving around 3cm space between each one. Bake for 29 minutes until they have turned a light golden colour.
    2. Meanwhile, sift plenty of icing sugar onto a shallow plate. Pull the baking sheet from the oven and give the puffs some 2–3 minutes to cool down. Then roll each one in the icing sugar, coating it completely, before returning it to the baking tray. Put the puffs back in the oven for 1 minute to allow the icing sugar to set, then finish cooling the puffs on a wire rack. Store them in an airtight container until you’re ready to eat them.

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