2 cups (200 g) toasted pecans

1/2 cup (115 g) unsalted butter, softened

3/4 cup (160 g) sugar

1 egg

1 tbsp (15 ml) almond liqueur (amaretto)

1 1/4 cups (190 g) unbleached all-purpose flour

1 cup (130 g) icing sugar

With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.

In a food processor, pulse the pecans until finely chopped.

In a large bowl, cream the butter and sugar with an electric mixer. Add the egg and liqueur and mix until smooth. With the mixer at low speed, or using a wooden spoon, gradually stir in the pecans and flour.

Using a 1-tbsp ice cream scoop, shape the dough into balls. Roll them between your hands and place on the prepared sheets, spacing them evenly.

Bake one sheet at a time for 12 minutes or until the cookies are light golden brown. Let cool completely on the baking sheets.

Place the icing sugar in a bowl. Coat the cookies in the icing sugar. Shake off any excess, then coat again. The cookies will keep for 2 weeks in an airtight container at room temperature.

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