MAKES 32 COOKIES
Ingredients
• 2 cups pecans, toasted
• ⅔ cup palm sugar
• 1½ cups almond flour
• ¼ teaspoon salt
• 12 tablespoons refrigerated coconut oil, cut into ½-inch pieces
• 1 large egg yolk
Preparation
1. Reserve 32 of the prettiest pecans for garnishing the cookies. Process the remaining 1½ cups pecans with the palm sugar in a food processor until the nuts are fully ground (about 20 seconds). Add the flour and salt and process to combine (about 10 seconds).
2. Add the coconut oil pieces and process until the mixture resembles damp sand and rides up the sides of the bowl (about 20 seconds). With the mixer running, add the egg yolk and process until the dough comes together into a rough ball (about 20 seconds).
3. Transfer the dough to a clean counter and divide into two equal pieces. Roll each piece of dough into a six-inch-long log about two inches thick. Wrap dough tightly in plastic wrap and refrigerate until firm, about two hours.
4. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F. Line two large baking sheets with parchment paper.
5. Working with one log at a time, slice dough into half-inch-thick cookies. Place the cookies on the prepared baking sheets, spaced about one inch apart. Gently press a pecan half in the center of each cookie. Bake the cookies until the edges are golden brown (20 to 25 minutes), switching and rotating the baking sheets halfway through baking.
6. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before serving.
