Dessert: Pecan Shortbread with Chocolate Drizzle

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pecan Shortbread with Chocolate Drizzle

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 cup all-purpose flour
1/2 cup pecan flour or 1/2 cup whole pecans, finely ground
1/4 cup sugar
1/8 teaspoon cinnamon
Large pinch of salt
1 stick cold unsalted butter, cut into small cubes
1 large egg yolk
8 pecan halves
2 ounces bittersweet chocolate, chopped and melted

Instructions

Preheat the oven to 350 °. 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.
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.
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.

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