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Pecan Puff Biscuit

A delightful treat to have with coffee or tea, these biscuits easily customizable depending on the nuts you have available. They also work very well gluten free!

Prep Time: 15 minutes

Baking Time: 10 minutes

Total Time: 25 minutes

Yield: 2 dozen cookies

Special Equipment: stand mixer or electric hand mixer


125g pecans

225g unsalted butter

85g icing sugar

280g plain flour

1 tsp vanilla extract

Pinch of salt (optional)

145g icing sugar (for rolling)


  1. Preheat your oven to 160 fan/180 conventional/gas mark 4, line a baking tray with parchment and set your pecans to toast until browned and fragrant - about 5-7 minutes. Set aside to cool.

  2. In the bowl of a stand mixer combine the butter, icing sugar, vanilla and salt (if using). Mix on low speed until smooth and combined - be careful not to incorporate too much air.

  3. Tip in the flour and mix on low speed until just combined. Set aside.

  4. Place the pecans in a bag and crush with a rolling pin or something similar. We want small irregular sized pieces of nuts not a paste so don’t go too hard!

  5. Add the crushed pecans into the bowl with the biscuit dough and gently mix to combine.

  6. Portion the biscuits into 30g balls (about 1 tablespoon) and roll with your hands to smooth. Roll in icing sugar before placing on a lined baking tray.

  7. Bake for 10 minutes or until just set and the edges are barely golden, your oven may need longer but these are a tender biscuit when baked.

  8. Remove from the oven and allow to cool for 2 minutes before rolling again in icing sugar. Move to a cooling rack to completely cool before storing in a container.


  1. Swap the same quantity of gluten free flour for the plain flour for a wheat and gluten free biscuit. Use a good quality brand like Dove’s Farm - no need to add xanthan gum.

  2. Softer nuts like macadamias, walnuts, or pine nuts work best in this recipe.

  3. The icing sugar may yellow a little in the oven, this is normal and why we roll again after baking.

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