Recipe

Starbucks Espresso Pecan Batons Recipe

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Ingredients

Directions

Step #1 Preheat oven to 475°F.
Step #2 In a food processor/blender mix powdered sugar, 1 1/3 c pecans, & flour.
Step #3 Process until the nuts become fully incorporated & are almost flour-like in consistency.
Step #4 Scrape down sides if necessary.
Step #5 Add egg white, apricot jam, & espresso shot into flour mixture.
Step #6 Blend until all liquids are thoroughly incorporated & mixture forms a loose, dough-like mass.
Step #7 Remove nut dough from processor bowl, & put in the fridge until thoroughly cooled, wrap tightly with plastic wrap, coat with a dusting of confectioners' sugar, about 30 mins.
Step #8 Divide nut dough into four equal pieces.
Step #9 Form each dough segment into 5 to 6-inch cylinders & roll in remaining 1 1/3 c sliced pecans to coat surface.
Step #10 Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) & cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long.
Step #11 Place each baton on a parchment-lined or greased cookie sheet & put in the fridge for 1 hr or until dry.
Step #12 Bake the baton cookies for 10 mins or just until they begin to brown lightly.
Step #13 If batons begin to crack on the surface remove all from oven & allow this to cool completely before serving or storing.
Step #14 Store in an airtight container for up to 3 days.
Enjoy the Starbucks Espresso Pecan Batons recipe

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