Surprise Pecan Shortbread

These pecan shortbread cookies have a surprise ingredient! The addition of canned white beans boosts nutrients and protein to this sweet treat.

Last year, I was addicted to Intelligentsia Coffee.  I can’t tell you how many times I would stop by to get an Angelino.  Thanks to my new Nespresso machine (that I gave myself for Christmas), I can make my own lattes, cappuccinos, and espresso shots anytime I want.  Naturally, coffee drinks need a pastry or baked good of some sort.  With all this caffeine in my system, I definitely need something of substance to keep me from bouncing off the walls.

I’m not a big fan of biscotti.  Its too hard, dense, and tough for me.  Sometimes, I like scones.  But they have to be maple iced scones, otherwise count me out.  I’m more keen to the fragile, more dainty, and sweeter coffee treats.

Shortbread.  Shortbread is the perfect mid-morning cappuccino accompaniment.  And this shortbread is special.  This shortbread has a big surprise.  This shortbread is made with beans.  Yes, BEANS!

Why This Recipe Works

I stumbled upon this amazing cookbook, Spilling the Beans.  Its fascinating and intriguing cookbook.  Beans of all sorts are incorporated into favorite dishes.  I’ve bookmarked a bunch of recipes I can’t wait to try.

This pecan shortbread is amazing.  It’s so addicting and super tasty.  The original recipe called for melted butter but I went a step further and used browned butter.  I love using brown butter in baked goods.  It adds an intoxicating, warm nutty flavor that makes my tastebuds dance.

Recipe Ingredients

These surprise pecan shortbread cookies are made with kitchen staple ingredients. You’ll need unsalted butter, all-purpose flour and kosher salt along with the following:

• Pecans: Use whole, halves, or pecan pecans. It is important to lightly toast the nuts before adding to the recipe. Toasting nuts enhances flavor and texture.
• Brown Sugar: Recipe can be made with light brown or dark brown sugar. In a pinch, you may sub in regular white granulated sugar.
• White Beans: Canned white beans are labeled as navy white beans, cannellini beans, white kidney beans or great northern beans. They all work fine in this recipe. Be sure to rinse and drain beans before adding to other ingredients.
• Cornstarch: Cornstarch helps to soften the all-purpose flour, giving it a similar texture to cake flour. This helps products a soft, crumbly shortbread cookie.
• Chocolate Chips: Melt your choice of chocolate chips (milk, dark, semi-sweet, or white chocolate) to garnish the cooled, baked pecan shortbread.

Variations and Substitutions

White beans work best in this shortbread cookie recipe. If you happen to only have black beans, convert this recipe into a chocolate version.

Black beans have a stronger, richer flavor that pairs well with chocolate. Try black bean brownies.

Ground almonds or almond flour may be used in place of pecans.

For a gluten-free option, swap in oat flour (ground old-fashioned oats) in place of all-purpose flour.

Related Recipes

• Lemon Shortbread Cookies
• Matcha Red Bean Cake
• Halo Halo