Watch the Full Step-by-Step
Servings: 24
- Microwave-safe bowl
- Baking sheet
- Rolling Pin
- Offset spatula
- Kitchen scale
INGREDIENTS
- 5.3 ounces/150 grams cold unsalted butter, cut into cubes
- 2¼ cups/300 grams all-purpose flour
- 1¼ cups/150 grams powdered sugar, plus more for dusting
- Pinch of salt
- 2 large egg yolks
- 10.5 ounces/300 grams blonde chocolate, finely chopped
- 1⅔ cups/150 grams raw pecan halves
- ½ teaspoon salt
INSTRUCTIONS
- Heat the oven to 350°F/180°C. Spread the pecans on a baking sheet and toast until lightly browned and fragrant, about 12 minutes. Let cool completely.
- In a stand mixer bowl fitted with the paddle attachment, or in a food processor, combine the butter, flour, powdered sugar, and salt. Mix until the mixture resembles coarse crumbs with no large pieces of butter remaining.
- Add the egg yolks and mix just until the dough comes together. Wrap and refrigerate while you prepare the filling.
- Place the blonde chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring until smooth. Transfer the toasted pecans, melted chocolate, and salt to a food processor and process until smooth and spreadable.
- Divide the dough in half. Working with one piece at a time, roll the dough between two sheets of parchment paper into a rectangle about ⅛ inch/2.5 millimeters thick.
- Spread half of the filling evenly over the dough, leaving a small border around the edges. Starting from a long side, roll the dough into a tight log. Repeat with the remaining dough and filling.
- Freeze the logs until firm, about 45 minutes.
- Heat the oven to 340°F/170°C.
- Transfer the logs to a parchment-lined baking sheet and bake until the cookies are set and lightly golden, about 20 minutes. Do not overbake.
- Let the logs cool completely on the baking sheet. Dust generously with powdered sugar, then slice into ½-inch/1.25-centimeter-thick cookies and serve.