Pecan Twists Pecan Twists

Pecan Twists | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.

  • Prep time 25 minutes
  • Total time 1 hour & 15 minutes



In food processor, pulse together pecans, half of the flour and the salt until finely powdered. Set aside.

In large bowl, beat together butter, 1/3 cup of the icing sugar and the vanilla until fluffy. Stir in pecan mixture and remaining flour. If necessary, knead gently just until dough comes together. Roll by 1 tbsp into 6-inch (15 cm) long logs. Fold each in half lengthwise, pinching short ends together to adhere. Holding 1 end of log, turn opposite end twice to create twist. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are light golden, about 12 minutes. Let cool on pans for 10 minutes.

While cookies are still warm, gently roll in remaining icing sugar; transfer to racks to cool completely. (Make-ahead: Layer between waxed or parchment paper in airtight container; store for up to 1 week.)

Tip from The Test Kitchen: For the best texture, be sure to pulse the pecans until very fine.

Makes about 20 cookies.

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 29 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 122.0
  • Total fat 8 g
  • Potassium 28 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 1 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Pecan Twists