Rosquitas de Nuez 1953 (Pecan Ring Cookies)
These crumbly, nutty, and sweet ring-shaped cookies are perfect to drink with your morning coffee or Mexican hot chocolate. They come together quickly in less than 30 minutes!
Ingredients
- 2 1/4 cups pecans 250g
- 2/3 cup blanched slivered almonds 57.5g
- 1 1/4 cups sugar 125g
Instructions
- Preheat oven to 350F. Line a baking sheet pan with parhcment paper.
- Place the pecans, almond, and sugar in the food processor, and let it run for 1 minute until the mixture resembles crumbs.
- Use a spatula to scrape the sides of the food processor bowl, put the lid back on and process for 1 minute more until the mix starts to come together like paste. Continue processing until the mixture resembles a thick paste and it holds together when you shape it into a ball.
- To shape the cookies, roll the dough into balls a little large than a golf ball, about 30g each. Working with one ball at a time, roll the dough into a rope about 4” to 5” long. Using your fingers flatten the edges of the rope and press them together to form a doughnut shape, and transfer to the baking sheet. Repeat this process with the rest of the dough.
- To bake the cookies, place the baking sheet and bake for 20 to 25 minutes or until the bottom of the cookies are golden brown. Remove the cookies from the oven and let them cool on the baking sheet.
Notes
I have halved the original recipe, to fit in the food processor. If you decide to use the quantities in the original recipe you will have to do it in two batches in the food processor.
Tried this recipe?Let us know how it was!