Preheat oven to 165̊ C. Line a baking tray with a silicon sheet.
Grind together pecans and powdered sugar till the mixture resembles breadcrumbs. Transfer in a bowl and set aside.
Cream together butter, castor sugar and vanilla essence till light and fluffy.
Sieve flour into the butter-sugar mixture and beat till well incorporated. Add ground pecans and salt and mix well.
Divide the dough into equal portions and place them on the lined tray. Put the tray in the preheated oven and bake for 15 minutes. Take out the tray and cool for a while.
Coat the tea cakes with some powdered sugar, put the tray in the preheated oven and bake for 10-12 minutes. Remove from oven and cool.
