My version of the classic South American cookie, the alfajor, gets toasted Georgia pecans in the dough and of course some pretty pink dusted on top. With nuts, these are technically alfajor de nuez (“of nuts”, in Spanish); I’ve seen this made most commonly with walnuts but Georgia has pecans so pecans it was. Toasting the pecans before grinding them down in a food processor is exactly how I start the recipe for the linzer cookies I used to make at my now dead in the ground, long gone on...
