1.Preheat oven to 180°C (fan-forced 160°C). Grease 2 oven trays; line with baking paper.
2.In a small bowl, combine half the syrup with nuts.
3.Beat butter, extract, sugar, remaining syrup and egg yolk in a small bowl with electric mixer until light and fluffy. Stir in flour.
4.Shape rounded teaspoons of mixture into balls; roll each ball into 12cm log. Twist each log into a loop, overlapping one end over the other. Place twists on trays 3cm apart; top each twist with ½ teaspoon nut mixture. Bake for about 10 minutes; cool twists on trays.
Finely chopped walnuts, hazelnuts or macadamias can be used instead of the pecans. Top each biscuit with a chocolate-covered coffee bean or an almond kernel, if you like. Store in an airtight container for up to a week.Note