½ cup (50 g) pecans
1 cup (140 g) unbleached all-purpose flour
cup (80 g) lightly packed brown sugar
2 tbsp (30 ml) cornstarch
cup (75 g) unsalted butter, softened
2 tbsp (30 ml) hazelnut or walnut oil (see note)
2 tsp (10 ml) rum or water
35 pecan halves
2 oz (55 g) dark chocolate, melted and tempered
With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
In a food processor, grind the pecans into a fine powder with the flour, brown sugar and cornstarch. Add the butter, oil and rum. Pulse a few seconds at a time until the dough begins to form. Remove the dough from the processor.
Shape the dough into a disc with your hands and cover with plastic wrap. Refrigerate for 30 minutes.
On a floured work surface, roll out the dough to about ½-inch (1 cm) thick. Cut the cookies using a 1 ½ x 1-inch (3.5 x 2.5 cm) rectangular cookie cutter. Place one pecan half in the centre of each cookie. Place the cookies on the baking sheets.
Bake, one sheet at a time, for about 15 minutes or until the cookies are lightly golden brown. Let cool completely on the baking sheet.
With a fork, drizzle the melted chocolate over the cookies. Let cool until the chocolate has set.
NOTE In a pinch, you can use vegetable oil instead of hazelnut or walnut oil.