Ingredients
For the shortbread
200 gr all purpose flour
175 gr butter (melted)
100 gr fine almond flour
60 gr powdered sugar
8 gr salt
For the bourbon maple pecan topping
360 gr maple syrup
250 gr pecans
120 gr sugar
45 gr AP flour
15 gr bourbon
5 gr salt
4 free range eggs
Tools
9X9 inch squared pan
Spatula
Parchment paper
Knife
Whisk
Bowl
Directions
Step 1
Preheat the oven to 350F or 175C.
Step 2
In a pan, toast the pecans.
250 gr pecans
Step 3
Make the shortbread: add all the dry ingredients and mix until combined.
8 gr salt
100 gr fine almond flour
200 gr all purpose flour
60 gr powdered sugar
Step 4
Add the melted butter and mix to crumble.
175 gr butter (melted)
Step 5
Add the crumble into a square tray and flatten into a tight even layer.
Step 6
Bake the shortbread for 20-25 minutes or until the edges are golden.
Step 7
In the meantime prepare the topping: whisk the eggs, sugar, maple syrup, salt, and the whiskey until smooth.
4 free range eggs
120 gr sugar
360 gr maple syrup
15 gr bourbon
5 gr salt
Step 8
Add the flour, mix until combined.
45 gr AP flour
Step 9
Add the pecans, fold them in the batter.
250 gr pecans
Step 10
Pour the mixture onto the hot shortbread and bake for additional 30-35 minutes or until the center is set.
Step 11
Let it cool in the tray completely.
Step 12
Remove from the tray and slice into big cubes, because who doesn’t like a giant Pecan Pie Bar?!
Step 13
YASSS!
