Besitos de Nuez, also known as Besos de Nuez, are traditional Mexican shortbread cookies with a rich, buttery, crumbly texture made from ground pecans, flour, butter, and powdered sugar.
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They're dusted generously with powdered sugar for a snowy finish and are especially popular during holidays and celebrations.
This Besos de Nuez recipe is my easy, homemade version that uses two pecan textures-finely ground and lightly chopped-to create the perfect balance of richness and crumb.
The dough comes together with simple pantry ingredients, and the cookies bake into soft, round bites coated in a double layer of powdered sugar for that classic snowy finish.
They're quick to prepare, ideal for gifting, and a must-have addition to any Mexican dessert table.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Pecans: Provide the signature nutty flavor and crumbly texture that define Besos de Nuez.It can be substituted with walnuts.
- All-purpose flour: Gives structure to the cookies while keeping them tender and soft.
- Butter: Adds richness, moisture, and the classic melt-in-your-mouth shortbread texture.
- Powdered sugar: Creams easily into the butter, helping create a lighter, more delicate crumb than granulated sugar.It can be substituted with granulated sugar if needed.
- Vanilla extract: Enhances the pecan flavor and adds warm aromatic notes.
- Salt: Balances sweetness and highlights the nutty flavors.
How to Make Besitos de Nuez
Note: Full instructions are provided in the recipe card below.
- Adjust two oven racks to the upper-middle and lower-middle positions and preheat the oven to 325°F. Line two baking sheets with parchment paper; set aside.
- Place 1 cup of pecans in a food processor and pulse until they resemble coarse meal. Transfer to a bowl. Add the remaining 1 cup of pecans to the processor and pulse just a few seconds more, until lightly chopped. Add these to the same bowl and mix with the flour and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium speed until light and creamy. Mix in the vanilla.
- Reduce the speed to low and gradually add the pecan flour mixture, mixing just until the dough comes together. Scrape down the bowl and give the dough a quick final stir by hand to ensure everything is evenly incorporated.
- Scoop about 1 tablespoon of dough per cookie, roll into balls, and arrange them about 1 inch apart on the prepared baking sheets. Bake for about 18 minutes, or until the bottoms are lightly golden, rotating and switching the pans halfway through. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Place powdered sugar in a shallow dish. Once the cookies are cool, roll several at a time in the sugar until well coated. Right before serving, roll them in sugar again for a fresh, snowy finish.
Hint: Roll the besitos in powdered sugar twice-once while they're slightly warm and again after they've cooled. This double coating gives them their signature thick, snowy finish, which is a hallmark of traditional Besitos de Nuez.
Storage, Make Ahead, & Freezing
Storage: Store the besitos in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place to maintain their delicate texture.
If the powdered sugar fades over time, simply dust them again before serving.
Make Ahead: The dough can be prepared up to 2 days in advance. Wrap it tightly and refrigerate; let it soften slightly at room temperature before shaping.
Baked cookies can also be prepared 1 day ahead and stored in an airtight container.
Freezing: Freezing is not recommended. These cookies are best enjoyed fresh.
Camila's Tips & Variations
- Toast the pecans: Lightly toasting the pecans before grinding enhances their flavor and gives the cookies a deeper nutty aroma.
- Double-coat in powdered sugar: Roll the cookies in powdered sugar once while they're warm, then again after they cool. This gives them the thick, snowy finish that Besitos de Nuez are known for.
- Shape evenly: Keep each cookie the same size so they bake at the same rate. A small cookie scoop helps ensure consistency.
- Add a flavor twist: Cinnamon: Add ¼ teaspoon ground cinnamon to the dough for a warm, Mexican-inspired touch. Orange zest: A bit of zest adds a bright citrus note. Almond extract: Swap a small portion of the vanilla for almond extract to highlight the nutty flavor.
Frequently Asked Questions
What's the difference between Besos de Nuez and Mexican Wedding Cookies?
They are essentially the same cookie. Names like Besitos de Nuez, Mexican Wedding Cookies, Snowball Cookies, Polvorones, and Pecan Kisses all refer to very similar shortbread-style nut cookies.
Can I use a different nut instead of pecans?
Yes. Walnuts or almonds work well, but pecans give the most traditional flavor and texture.
Why do my cookies crumble too much?
These cookies are naturally delicate, but if they fall apart excessively, the dough may have too little butter or not enough compacting when shaping.
Can I make these cookies without a food processor?
Yes. You can finely chop the pecans by hand. Just be careful not to over-mix-the nuts can turn pasty or oily.
❤️ Love this Besitos de Nuez recipe?
Check out our Mexican Wedding Cookies recipe with a coconut-and-lime twist!
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Recipe
Besitos de Nuez
Equipment
- Cookie scoop (optional)
- Shallow dish for coating
Ingredients
- 2 cups pecans or walnuts
- 283 grams all-purpose flour
- ¼ teaspoon kosher salt
- 16 tablespoons unsalted butter , softened
- 70 grams powdered sugar plus 170 grams for coating the cookies
- 1 ½ teaspoons vanilla extract
- 170 grams confectioners' sugar
Instructions
- Adjust two oven racks to the upper-middle and lower-middle positions and preheat the oven to 325°F. Line two baking sheets with parchment paper; set aside.
- Place 1 cup of pecans in a food processor and pulse until they resemble coarse meal. Transfer to a bowl.
- Add the remaining 1 cup of pecans to the processor and pulse just a few seconds more, until lightly chopped. Add these to the same bowl and mix with the flour and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until light and creamy. Mix in the vanilla.
- Reduce the speed to low and gradually add the pecan flour mixture, mixing just until the dough comes together. Scrape down the bowl and give the dough a quick final stir by hand to ensure everything is evenly incorporated.
- Scoop about 1 tablespoon of dough per cookie, roll into balls, and arrange them about 1 inch apart on the prepared baking sheets.
- Bake for about 18 minutes, or until the bottoms are lightly golden, rotating and switching the pans halfway through. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Place the remaining powdered sugar in a shallow dish. Once the cookies are cool, roll several at a time in the sugar until well coated. Right before serving, roll them in sugar again for a fresh, snowy finish.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
