Several hours before baking: In a small bowl, combine the flour and salt. In a food processor, combine the ½ cup confectioners sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl and add the flour mixture, beating just until combined. Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.