TANGERINE-SCENTED ALMOND COOKIES
Rich with almonds and flavored with tangerine, these simple, no-bake cookies are adapted from a version found in Aglaia Kremezi's "Foods of the Greek Islands." It's the perfect summer sweet to make when just the thought of turning on the oven makes one wilt.
Provided by Molly O'Neill
Categories times classics, dessert
Time 40m
Yield About 50 cookies
Number Of Ingredients 4
Steps:
- Peel the tangerines and place the peels in a small saucepan. Add cold water to cover and bring to a boil. Drain the peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under cold running water and drain again. Dry completely with paper towels.
- In a food processor, combine the almonds and tangerine peels and process until finely ground. Strain the juices from the tangerines through a sieve set over a bowl, pressing against the fruit to release all the juice.
- In a large saucepan, combine the almond mixture, granulated sugar and 1/4 cup of the tangerine juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let cool.
- Shape tablespoon-size portions of the mixture into 1 1/2-inch-thick pear shapes, wetting your fingers with the remaining tangerine juice to keep the dough from sticking to your hands. Dredge each cookie in confectioners' sugar to coat. Wrap the cookies individually in cellophane or cover tightly in a container. Let stand 3 days before serving. They will keep for 7 to 10 days.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 9 grams, TransFat 0 grams
CHEWY TANGERINE COOKIES
This recipe represents my Scandinavian heritage. The blend of spices and hint of tangerine have made these cookies a favorite to serve with a mug of hot coffee.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. In a small saucepan, bring corn syrup to a boil; gradually add to the creamed mixture. Beat in egg and tangerine zest. Combine the flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRUNCHY ORANGE-ALMOND COOKIES (N'ZUDDI)
Steps:
- Preheat the oven to 375 degrees F.
- Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool.
- Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder.
- In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture.
- Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie.
- Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.
ORANGE-SCENTED ALMOND COOKIES: AMYGDALOTA ME ORANGE
Steps:
- Grind the almonds in a food processor until ground fine. Add in 2 1/2 cups of sugar. Put the almond mixture into a small saucepan on medium high heat. Add in the liquids and simmer until sugar is dissolved. Put aside to cool.
- Once cool, shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the juice. Dredge each cookie in confectioners or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.
TANGERINE-SCENTED ALMOND COOKIES (AMYGDALOTA ME MANDARINI)
The source for this recipe is The Foods of the Greek Islands by Aglaia Kremezi. This particular recipe comes from the island of Chios. These are no-bake cookies that require 3 days standing before serving.
Provided by PanNan
Categories Dessert
Time 50m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 4
Steps:
- Peel tangerines and place the peels in a saucepan. Set the tangerines aside. Add enough cold water to cover the peels and bring to a boil. Drain the peels, and add fresh cold water to cover them, and bring them to the boil again. Drain and rinse with cold running water. Dry completely with paper towels.
- Combine the almonds and tangerine peels in the food processor and pulse repeatedly until they are finely ground.
- Juice the tangerine fruit by placing them in a sieve set over a bowl, and pressing against the fruit to mash and release all the juice.
- Combine the almond mixture, sugar and 2/3 cup of the tangerine juice in a large saucepan, and simmer, stirring constantly, until the sugar has dissolved - about 7 minutes. Let cool.
- Shape the mixture into tablespoon size portions, making a pear shape of about 1 1/2". Wet your fingers with remaining tangerine juice to make the job easier. Dredge each cookie in confectioner's sugar to coat. Wrap individually in cellophane, colored plastic wrap, or just place in a single layer in a container with a lid. Let stand 3 days before serving.
Nutrition Facts : Calories 97.8, Fat 4.8, SaturatedFat 0.4, Sodium 2, Carbohydrate 13, Fiber 1, Sugar 11.5, Protein 2
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