Baci

250g softened unsalted butter

½ cup icing sugar mixture

½ teaspoon vanilla

1 teaspoon almond essence

2 ¼ cups plain flour

¼ teaspoon salt

¾ cup of finely chopped pecans

Extra Icing sugar mixture for coating

Method

1.   Heat the oven to 200c. Line baking trays with baking paper.

2.   In a large mixing bowl or mix master combine butter, sugar, vanilla and almond, beat at medium speed until light and fluffy.

3.   Add sifted flour and salt 1 cup at a time. Beat at low speed until a soft dough forms. Dough should be soft butter not sticky, if sticky add more flour 1 tablespoon at a time.

4.   Stir in pecans.

5.   Roll tablespoons of mixture into balls and place on tray.

6.   Bake for 15 to 18 minutes or until set.

7.   Immediately roll the Baci in the extra icing sugar, leave on a large plate to cool completely.

8.   Re - roll Baci in icing sugar and place in small paper cases.

9.   Makes approximately 40 Baci.

Note: - Baci will freeze for up to 3 months in an airtight container; they only take 20 minutes to defrost.