Lemon Pecan Slices Food

PECAN OR ANGEL SLICES

Steps:

• Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
• Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
• Stir in 3/4 cup of flour until well blended and smooth.
• Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
• Stir in nuts and coconut.
• Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
• Let stand until the bars are cool and the glaze is set.
• For lemon glaze:
• Beat confectioners' sugar, juice, and vanilla together until smooth.

LEMON PECAN BISCOTTI (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees F. Place a piece of parchment paper or a Silpat on a baking sheet.
• Sift each of the flours through a fine-mesh sieve into a large bowl. Sift the almond flour particularly well, pushing the last of it through the sieve with the bottom of a heavy glass. Toss in the baking powder, xanthan gum, and salt. Stir all the ingredients together. Sift the dry ingredients through the sieve again, which will make them one flour.
• Place the softened butter in your stand mixer, with the paddle attachment. Start the mixer, beating the butter, and then pour in the sugar. Cream them together until they are smooth, about 3 minutes. Plop in the eggs, one at a time, and continue beating, until the mixture is lovely and fluffy. Toss in the lemon zest and mix. Reduce the mixer speed to as low as it goes.
• Sift the dry ingredients into the creamed butter and sugar, 1/3 cup at a time, allowing the mixer to run in between batches. When you have finished, the dough will be soft and gathering around the paddle attachment.
• Grab half the dough with your hands and shape it into a long, low log on the baking sheet. Aim for a rough approximation of a log, a little squat and comfortingly uneven. Form a log with the rest of the dough and place it on the baking sheet.
• Slide the baking sheet into the oven, on the middle rack. Bake the biscotti until the biscotti logs are golden and somewhat firm, but still somewhat soft, about 15 minutes. Take the baking sheet out of the oven and allow the biscotti to cool for 10 minutes. Move them to a cooling rack and turn your back on them for at least 30 minutes.
• When the biscotti are entirely cool to the touch, move the biscotti logs back to the baking sheet. Take a large serrated knife and make slices on the bias, all down the logs. Be gentle. This is a delicate operation. Stand the biscotti slices on their squat bottoms, on the baking sheet. Slide the baking sheet back into the oven. Bake the biscotti until they are unequivocally browned and crunchy, about 15 minutes.
• Cool entirely before attempting to eat.

LEMON LEMONY PECAN COOKIES

Steps:

• Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
• Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
• Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
• Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.

MOM'S PECAN SLICES

Steps:

• Pre-heat oven to 350.
• Mix one cup sifted flour with 1/2 cup butter and pat into bottom of 11 x 7 pan and bake 12 minutes.
• Beat 2 eggs. Add brown sugar, 2 Tbsp flour, salt, baking soda, vanilla and pecans and spread on crust mixture and bake approximately 30 minutes.
• Mix powdered sugar with 1/2 squeezed lemon and spread over partially cooled pecan slices.