Pecan Shortbread With Chocolate Drizzle

By Ava Shome

Fall is the time of year where families get to enjoy their time together and, of course, to eat delicious foods! A fun and easy recipe that I found online is Pecan Shortbread with Chocolate Drizzle. Who doesn’t like desserts? The ingredients and instructions on how to create this delightful dessert are below.


  • 3/4 cup(s) all-purpose flour

  • 1/2 cup(s) pecan flour , or 1/2 cup whole pecans, finely ground

  • 1/4 cup(s) sugar

  • 1/8 teaspoon(s) cinnamon

  • Large pinch of salt

  • 1 stick(s) unsalted butter, cold, cut into small cubes

  • 1 large egg yolk

  • 8 pecan halves

  • 2 ounce(s) bittersweet chocolate, chopped and melted


  1. Preheat the oven to 350 degrees F. Butter a large rimmed baking sheet. In a medium bowl, stir the all-purpose and pecan flours with the sugar, cinnamon and salt. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles fine cornmeal. Add the egg yolk and blend it in with a fork. Lightly knead the shortbread dough until it is smooth.

  2. Transfer the shortbread dough to the prepared baking sheet and flatten it into a 6-inch round. Refrigerate the dough until it is well chilled, about 20 minutes.

  3. Using the blunt side of a knife, score the dough into 8 wedges. Lightly press a pecan into the wide end of each wedge. Bake for about 35 minutes, until the shortbread is browned around the edge. While the shortbread is still warm, cut it into wedges with a serrated knife. Let the shortbread cool to room temperature, then drizzle with the chocolate and serve


Recipe via