Pecan Strips Printable recipe
2 cups all-purpose flour
1/2 cup self-rising flour
1/8 teaspoon salt
1 lb powdered sugar
4 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
3 cups pecans, toasted and coarsely chopped
Preheat oven to 350 degrees.
You’ll need a piece of parchment as well as a large baking sheet for these cookies; I use a half sheet pan, but if you don’t have anything that large, divide the dough between two smaller pans.
Whisk together the flours and powdered sugar in a small bowl; set aside.
In a large bowl, beat together the eggs with the vanilla and almond extracts for 2-3 minutes.
Add the flour-powdered sugar mixture to the eggs, along with the pecans.
Mix together until pecans are well-incorporated.
Pour a little bit of water onto the baking sheet, tilting the pan until the pan is wet. Pour excess water down the drain.
Pat the piece of parchment onto the damp pan.
Wet your hands, and dampen the parchment paper.
Wet your hands again, and place the dough onto the damp parchment.
Using the same bowl, pour in some water.
Pat the dough into a rectangle, immersing your hands into the water to help the process.
The dough is very stiff and sticky, so this is not a quick process; just keep patting.
Bake at 350 degrees for 30 minutes.
Allow to cool completely before inverting onto a rack and slicing into strips of desired size.
Cut into slices to serve.