- of butter - 550 Grams
- granulated sugar - 3/4 Glass
- eggs - 3 pieces
- extract of vanilla - 3/4 Teaspoons
- flour - 4 1/2 cups
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- Filling: butter - 450 Grams
- honey - 1 cup
- light brown sugar - 3 cups
- lemon peel - 1 teaspoon
- orange peel - 1 teaspoon
- fatty cream - 1/4 cup
- pecans - 450 Grams
1. Preheat the oven to 175 degrees. Prepare the dough. Beat butter and sugar in a bowl with an electric mixer at medium speed, about 3 minutes. Add eggs and vanilla extract and mix well. Sift together the flour, baking powder and salt. Add the dry ingredients to the egg mixture and whip with a mixer at a low speed. Put the dough on a baking tray. The dough will be very sticky, so lightly sprinkle the dough and hands with flour. Bake for 15 minutes, until crispy. Allow to cool. 2. Prepare the nut-honey filling. Large chop pecans. Combine butter, honey, brown sugar, lemon zest and orange peel in a large saucepan with a thick bottom. Cook on low heat until the butter melts, stirring with a wooden spoon. Boost the fire and simmer for 3 minutes. Remove from heat. Stir with cream and sliced nuts. 3. Pour the filling over the cooled dough, trying not to get in between the dough and the baking sheet. 4. Bake for 25-30 minutes until the filling hardens. Remove from the oven and allow to cool. Screw into food film and refrigerate to cool. 5. Cut into squares and serve.
Servings: 8