Ingredients
- 2 cups (8 ounces) pecan or walnuts
- 2 cups (10 ounces) all-purpose flour
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter
- 1/3 cup (2 1/2 ounces) superfine sugar *
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (6 ounces) confectioners' sugar , with additional for serving * to ensure even coverage.)
Preparation
Step 1
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Remove 16 tablespoons (2 sticks) unsalted butter from refrigerator and let stand on counter until softened but still cool, about 30 minutes.
Using chef’s knife, finely chop 2 cups (8 ounces) whole pecans or walnuts.
Whisk 1 cup chopped nuts, 2 cups all-purpose flour, and ½ teaspoon salt together in medium bowl.
Process remaining 1 cup chopped nuts in food processor until they are texture of coarse cornmeal, 10 to 15 seconds. (Do not overprocess.)
Stir processed nuts into flour mixture and set aside.
Using stand mixer fitted with paddle, beat softened butter and 1/3 cup superfine sugar at medium-low speed until smooth and creamy, about 2 minutes.