Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Line 2 large baking trays with baking paper. Place the cooled pecans, flour, cinnamon and a pinch of salt in a food processor and pulse until the nuts are finely chopped. Set aside.
• 3.
  Place the butter and 1 cup (150g) icing sugar in an electric mixer and beat until pale. Add the vanilla extract and pecan mixture, then beat until a soft dough forms. Divide the dough in half, then roll out each portion with your hands on a lightly floured work surface to form two 3cm-wide logs. Cut each log into 10 pieces and roll each piece into a ball. Place on the lined trays, 3cm apart, then bake for 20-25 minutes until lightly golden. Cool slightly.

• 4.
  Place the remaining 1 cup (150g) icing sugar in a separate bowl. Once the cakes are cool enough to handle, place them in the bowl with the icing sugar and toss to thoroughly coat. Cool on a wire rack for 10 minutes, then toss again in the icing sugar and serve.