In a mixing bowl whisk together the almond flour, diced pecans, sugar, bicarb soda and salt. In a separate bowl whisk together the egg yolk, maple syrup and olive oil. Add the wet ingredients to the dry and stir to make a dough.
Divide the dough in half and roll each into a log. Wrap in plastic wrap and freeze for 2 hours.
Preheat the oven to 170 degrees C. Line two baking trays with baking paper. Slice each log of dough into 5mm thick rounds. Place about 5cm apart on the baking trays and ss a pecan half into the centre of each. Bake 12-15 minutes or until golden brown.