Fruit Nut Confections Recipes

Steps:

• (My favorite combination is Orange Juice with Dates and Walnuts, but also good with Cranberries and Pecans, or use mango juice with dried pineapples and macadamia nuts for a tropical taste.) Grind nuts and then also mince dried fruit very, very finely in blender or food processor.
• Set aside.
• Mix together melted margerine/butter, vanilla, juice and confectioners' sugar.
• Stir in ground nuts and fruit.
• Stir in as much of the flour as needed to make a fairly stiff dough.
• Turn dough out onto floured board and knead a few times to make sure all flour is integrated.
• Will be VERY sticky.
• Roll with floured rolling pin to about 1/2 inch thick (or as thick as desired) Cut into squares or diamonds with butter knife.
• Roll each square or diamond in powdered sugar.
• Let sit in cool spot or refrigerator until dry.

Steps:

• In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
• In a separate bowl Sift flour, baking powder and salt.
• Stir in the sugar.
• Add to fruit and nut mixture.
• In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
• Add the fruit and nut mixture, stirring to combined.
• Spoon mixture onto a well greased 18cm ring tin.
• Smooth the top surface.
• Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
• Leave to stand in the tin until cool before turning out onto a cooling rack.
• When cold, wrap in tin foil and store in the refrigerator.
• When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

Steps:

• Place almonds in a food processor bowl fitted with the metal blade cover. Process until finely chopped. Transfer to a small bowl set aside.Place apricots and raisins in food processor bowl fitted with metal blade cover. Process with on-off bursts until finely chopped. Add 1 cup of the powdered sugar, almonds, sesame seeds, egg white, honey and cinnamon cover. Process until blended, scraping bowl. Add remaining 1 cup powdered sugar and process until well mixed.Divide mixture into four equal portions and form each into a 4-inch roll. Or form mixture into 1-inch balls, using about 1 teaspoon for each ball. Coat rolls or balls with sugar. Dry on a wire rack overnight. Wrap rolls in plastic wrap. Place balls in an airtight container with waxed paper between layers. Store in a cool dry place. With a sharp knife, cut rolls into 1/4 -inch slices to serve.

Steps:

• Position rack in center of oven; preheat to 300°F. Butter 9-inch-diameter springform pan. Line bottom and sides with parchment paper; butter paper.
• Mix first 16 ingredients in large bowl, tossing to separate fruit pieces. Bring honey, sugar, and butter to boil in small saucepan, stirring frequently. Reduce heat to medium-low. Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes. Pour syrup over nut mixture; stir to blend. Immediately transfer mixture to prepared pan; smooth top. Bake until bubbling slightly at edges and top appears dry, about 55 minutes. Cool completely in pan on rack. Cover; let stand overnight at room temperature.
• Release pan sides. Remove paper from sides and bottom of panforte. Place panforte on cardboard round. (Can be made 3 weeks ahead. Store airtight at room temperature.)

Steps:

• Place almonds in a food processor bowl fitted with the metal blade cover. Process until finely chopped. Transfer to a small bowl set aside.Place apricots and raisins in food processor bowl fitted with metal blade cover. Process with on-off bursts until finely chopped. Add 1 cup of the powdered sugar, almonds, sesame seeds, egg white, honey and cinnamon cover. Process until blended, scraping bowl. Add remaining 1 cup powdered sugar and process until well mixed.Divide mixture into four equal portions and form each into a 4-inch roll. Or form mixture into 1-inch balls, using about 1 teaspoon for each ball. Coat rolls or balls with sugar. Dry on a wire rack overnight. Wrap rolls in plastic wrap. Place balls in an airtight container with waxed paper between layers. Store in a cool dry place. With a sharp knife, cut rolls into 1/4 -inch slices to serve.