Topped off with a caramel drizzle, these press-in-pan Pecan Orange Shortbread Squares are the perfect treat.
These indulgent shortbread squares are simply pressed into a baking pan – no rolling or fussing with the dough required.
MAKES 36 SQUARES. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 40 MINUTES.
11/2 cups whole-wheat pastry flour
1 cup organic evaporated cane juice (aka organic sugar), divided
+ 1 tbsp cold organic unsalted butter, cut into small pieces, divided
¼ cup tapioca flour
1 tsp finely grated orange zest
½ cup chopped unsalted pecans
1. Preheat oven to 350ºF. Line a
9 x 13-inch baking pan with parchment paper, leaving a 2-inch overhang.
2. In a food processor, pulse wholewheat flour, ½ cup cane juice,
¾ cup butter and tapioca flour until mixture resembles bread crumbs, 10 to 15 pulses. Add orange zest and pecans and pulse once to combine. Spread mixture evenly over prepared pan and press into bottom of pan with floured hands. Bake until golden brown, 20 to 23 minutes. 3. Using a sharp knife, cut into 36 squares. Lift parchment to remove from pan and break into squares.
4. In a small saucepan on mediumhigh, bring remaining ½ cup cane juice and 2 tbsp water to a boil; boil until sugar is brown and smells like caramel, about 5 minutes. Remove from heat and whisk in remaining 1 tbsp butter. Drizzle caramel over squares. Once caramel sets, transfer to an airtight container for 3 to 4 days.
PER SERVING (1 square): Calories: 93, Total Fat: 5 g, Sat. Fat: 3 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 11 g, Fiber: 0 g, Sugars: 5 g, Protein: 1 g, Sodium: 1 mg, Cholesterol: 11 mg