These buttery, crumbly pecan sandies are spiced with cardamom, fennel, and cinnamon, which makes them extra-cozy and extra-good.
150 grams (1 cup plus 3 tablespoons) all-purpose flour
125 grams (1 stick plus 1 tablespoon) unsalted butter, at room temperature
90 grams (1/4 cup plus 3 tablespoons and 1 teaspoon) granulated sugar
90 grams (scant 1 cup) toasted, ground pecans (see Author Notes)
25 grams (1 1/2) egg yolks
5 grams (1 teaspoon) masala (see Author Notes)
3 grams (1/2 teaspoon) kosher salt
1/4 vanilla bean, scraped
Step 1Combine all ingredients in a mixing bowl by hand or in a stand mixer with a paddle attachment until a dough just begins to form. Transfer to a work surface and form into a rectangle, wrap with plastic or a reusable alternative, and refrigerate until chilled but still pliable enough to impress a dent when poked. (Alternatively, at this point you can refrigerate for up to a couple days, then let temp up on the counter until soft enough to roll.)
Step 2Using a rolling pin on a lightly floured work surface, roll the dough to about ½-inch thick, then cut into squares (figure 2x2-inch, or smaller if you’d like). Transfer to lined baking pans, evenly spaced out by a couple inches, and refrigerate or freeze until firm.
Step 3Bake at 350°F for 10 to 15 minutes, or until deeply golden brown all over. Let cool completely until firm before digging in and dust with confectioners’ sugar, if you want.