Candida Diet Friendly Classic Pecan Sandies

Total time1 hr 45 min

Prep time20 min

Cook time25 min

Candida Diet Friendly Classic Pecan Sandies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar, sifted
Lakanto Sweetener Powdered - 16 Oz Now Foods Organic Confectioner's Erythritol - 1 lb Powder Sweetleaf Better Than Sugar Powdered Stevia Swerve Organic Blend Confectioners Whole Earth Powdered Erythritol Blend
See all
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2 tsp vanilla extract
½ tsp salt
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ cups pecan halves, toasted and roughly chopped
Chef's tip
Use the same amount, keeping the same form - whole, chopped, or toasted.

For rolling

¼ cup powdered sugar, for rolling
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
Spread the pecan halves on a dry baking sheet and toast in a 350°F (175°C) oven for 7–9 minutes, stirring once halfway through, until fragrant and a shade darker. Transfer to a cutting board, let cool for 5 minutes, then roughly chop into pieces about the size of a pea.
2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and 1/2 cup powdered sugar on medium speed for 2–3 minutes, until pale and fluffy.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!