Add 1 1/2 cups of the pecans to a blender and pulse until resembling a flour-like consistency. Don't over blend, as this would leave them to become pecan "butter" - when done, set aside.

Cream butter and sugar in a bowl using an electric mixer.

Then add in the eggs one at a time, blending, so all ingredients are well incorporated between each egg.

Add the gluten-free flour, baking soda, baking powder, ginger, cardamom, and ground pecans to a bowl and mix well.

Then add the dry ingredients into the bowl with the wet ingredients, a little at a time, and mix, so all ingredients are well incorporated.

Cut the candied ginger into tiny pieces and add those as well as the 1/2 cup of pecan pieces to the dough and mix with a spoon.

If freezing the dough, then vacuum seal and save the dough until needed. However, if you plan on enjoying these Ginger Pecan cookies soon, then chill the dough for at least a couple of hours.

Then, preheat oven to 325. Line a baking tray with parchment paper. Break of tablespoonfuls of chilled dough, roll into rough pieces and bake for 10–12 minutes at 325 degrees.