Ingredients

• 1 cup (140g) pecans, toasted, cooled
• 2 cups (300g) plain flour, plus extra to dust
• 1 teaspoon ground cinnamon
• 250g unsalted butter, softened
• 2 cups (300g) icing sugar, sifted
• 1 teaspoon vanilla extract

Method

• Step 1 Preheat the oven to 180°C.
• Step 2 Line 2 large baking trays with baking paper. Place the cooled pecans, flour, cinnamon and a pinch of salt in a food processor and pulse until the nuts are finely chopped. Set aside.
• Step 3 Place the butter and 1 cup (150g) icing sugar in an electric mixer and beat until pale. Add the vanilla extract and pecan mixture, then beat until a soft dough forms. Divide the dough in half, then roll out each portion with your hands on a lightly floured work surface to form two 3cm-wide logs. Cut each log into 10 pieces and roll each piece into a ball. Place on the lined trays, 3cm apart, then bake for 20-25 minutes until lightly golden. Cool slightly.
• Step 4 Place the remaining 1 cup (150g) icing sugar in a separate bowl. Once the cakes are cool enough to handle, place them in the bowl with the icing sugar and toss to thoroughly coat. Cool on a wire rack for 10 minutes, then toss again in the icing sugar and serve.