Galletitas de nuez or besitos are Mexican pecan cookies that are rich, buttery, and slightly crumbly, with the nutty flavor of toasted pecans shining through.
Oh, these cookies… They always take me back to my childhood, to the kitchen where I spent hours helping my abuelita Elvira and my tÃas, shaping the cookies with my tiny hands. They would make hundreds of them!
In Mexico they’re known with various names, depending on the region. Some of the most popular are besitos de nuez and bolitas de nuez, but they’re the same.
By the way, the name galletitas is the diminutive of galletas, which just means little cookies. And these are definitely bite-sized delights, just perfect for popping in your mouth with a cup of coffee or hot chocolate.
What’s in These Galletas
These galletitas de nuez are made with simple, classic ingredients:
- Pecans or Walnuts – The heart of these cookies! I’ve made them with both are were equally delicious.
- All-Purpose Flour – Gives structure while keeping the cookies light and tender.
- Sugar – A touch of sweetness without making them overly sugary.
- Butter – The key to that soft, crumbly texture. Use good-quality butter for the best flavor.
- Vanilla – A little hint of warmth that ties everything together.
- Confectioner’s Sugar – The signature snowy coating that makes these cookies so special.
How To Make Galletitas de Nuez
Step 1. Make the dough
Add the pecans and sugar to a food processor, and pulse until the nuts are finely ground (this should take about 30 seconds).
The goal is to get a fine, sandy texture, but be careful not to over-process, or the nuts will release too much oil and turn pasty.
Add the flour and salt, then pulse again just until everything is evenly combined.
Drop in the butter and vanilla, then process until the mixture starts to come together into a dough.
If it looks too crumbly and dry, add one tablespoon of cold water at a time (up to two tablespoons) and pulse again until the dough holds together when pinched
Step 2. Shape the galletas de nuez
Use a small cookie scoop or a spoon to portion out the dough, then roll it into ½-inch thick balls with your hands.
Place them on a baking tray previously greased or lined with parchment paper, making sure they don’t stick together.
Step 3. Bake
Preheat your oven to 350°F (175°C).
Bake the besitos cookies for 20-25 minutes, or until they turn lightly golden.
Step 4. Cool and coat in sugar
Remove the tray from the oven and place it on a wire rack. Let the cookies rest for 5 minutes before handling them, they’ll be delicate while warm.
While still slightly warm, gently toss the cookies in a bowl of confectioner’s sugar until they’re evenly coated.
The warmth helps the sugar stick beautifully. For an extra snowy effect, you can dust them again once they’ve fully cooled.
Place the coated cookies on a cooling rack and let them cool completely before storing them in an airtight container.
Their delicate, crumbly texture melts in your mouth, making them an irresistible little treat any time of day along with a cup of cafe de olla, hot chocolate, or even a glass of cold milk.
Baking Tips & Notes
You can also lightly toasting the pecans before grinding them enhances their natural sweetness and gives the cookies a richer, nuttier taste. Let them cool completely before processing.
Once the dough comes together, avoid excessive mixing to keep the cookies tender and delicate. Over-processing can make them dense instead of light and crumbly.
Rolling the cookies in confectioner’s sugar while they’re still warm helps the sugar to melt a little bit and stick better.
Storing Tips
To keep these galletitas de nuez fresh and crumbly, store them in an airtight container at room temperature.
Layer them with parchment paper to prevent them from sticking together.
They’ll stay delicious for up to a week, though they rarely last that long! If you live in a humid area, add a small piece of dry bread to the container to help absorb moisture and keep them from getting too soft.
Want to gift galletitas de nuez to your beloved ones? Pack them in a decorative tin or a small box lined with parchment paper.
Add a ribbon and a handwritten note for a thoughtful, homemade touch. These cookies are delicate, like a besito (smack!), so handle them with care when packaging!
More Mexican Cookies Recipes
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Video
Galletitas de Nuez (besitos)
Ingredients
- 2 ½ cups pecans (or walnuts)
- 2 â…“ cups all-purpose flour
- ½ cup confectioners sugar (plus more for coating)
- 1 cup butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Add the pecans and sugar to a food processor, and pulse until they’re finely ground (about 30 seconds).
- Add the flour and salt, and pulse again until just combined.
- Add the butter and vanilla, and process until a dough forms. If needed, add one or two tablespoons of cold water to help the dough come together.
- Preheat your oven to 350°F (175°C) and prepare a cooking tray with parchment paper.
- Using a small cookie scoop, shape the dough into ½-inch thick balls and place them on the tray.
- Bake for 20-25 minutes or until the cookies are slightly brown.
- Remove the tray from the oven and place it over a cooling rack and allow to rest for 5 minutes.
- Gently toss the cookies in a bowl with confectioner's sugar and then place them on a cooling rack to cool down completely before storing.
Notes
- You can toast the pecans for extra nutty flavor.
- If the temperature in your kitchen is too warm, you can chill the cookies before baking so they hold their shape.
- Store the galletitas in an airtight container for up to a week. In humid areas, add a small piece of dry bread to absorb moisture.