ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
CINNAMON-SWIRL PEAR BREAD
Pears add moisture to this delightful bread. I've been making it for over 20 years, and it's become a favorite of my family and friends. Try slices toasted to go along with Sunday brunch. -Joan Anderson, Winnipeg, Manitoba
Provided by Taste of Home
Time 1h25m
Yield 3 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine pears, water and 1/2 cup sugar. Simmer, uncovered, for 10-12 minutes or until tender. Drain well, reserving syrup. Add cold water if necessary to syrup to measure 1 cup; set aside. , In a large bowl, dissolve yeast in warm water. Add 1 teaspoon sugar; let stand for 10 minutes. Add the eggs, butter, honey, salt, extract, 4 cups flour and reserved pears and syrup. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down; divide into thirds. Roll each portion into a 16x8-in. rectangle. Combine cinnamon and remaining 3/4 cup sugar; sprinkle over dough to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20 minutes. Cover loosely with foil. Bake 15-20 minutes longer or until bread tests done. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 156 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON-ROASTED PECANS AND ALMONDS
This is by far my favorite fall and winter treat to have available, and makes an incredible food gift to anyone without an allergy--for the holidays or any occasion! Store cooled nuts in airtight containers for up to 2 weeks.
Provided by PChefHersh
Categories Appetizers and Snacks Nuts and Seeds
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
- Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 17.2 g, Cholesterol 10.2 mg, Fat 18.6 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 17.2 mg, Sugar 13.6 g
CINNAMON ALMOND SHORTBREAD PEAR
On the first day of Christmas my true love gave to me a partridge in a pear tree.... These shortbread pears remind me of the 12 days of Christmas song. I was given something similar to these for Christmas and the whole family really enjoyed them so I wanted to tried to make them myself and here is what I came up with.. These are prefect for gifts not only Christmas time. It's also my families tradition to serve shortbread biscuits to visitors who go to visit a new born baby, these would be ideal.
Provided by Chef floWer
Categories Dessert
Time 37m
Yield 10 Shortbread Pears
Number Of Ingredients 8
Steps:
- Preheat oven to 150°C/300oF/Mark2.
- Line oven trays with baking parchment and put the tray in the oven.
- In a large bowl sifted flour, cinnamon and almond meal. Mix well. Set aside.
- In another bowl beat butter, caster sugar and vanilla essence until light and creamy.
- Combine flour mixture and butter mixture, (may need to use hands) to form a dough.
- Roll the mixture into a large plum size or walnut sized balls and then shape each ball into a pear. (The more smaller you make them the more cloves you would need).
- Place the base of the clove (star shape end) on the top of the pear to the form the core.
- Place the pears on hot tray and bake in the oven for 12 minutes or until pale golden. (Please note if you are making them plum size baked them for 12 minutes or until pale golden, but if you are making walnut size it would be quicker).
- Remove tray and allow pears to stand on trays for 10 minutes before transferring to wire rack to cool.
- Dust lightly with icing sugar. Store.
- Note: Please let everyone who is eating the shortbread pear knows it's a real clove on the top because they may want to remove it before eating.
ALMOND SHORTBREAD
Make and share this Almond Shortbread recipe from Food.com.
Provided by chia2160
Categories Bar Cookie
Time 33m
Yield 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- With mixer beat butter and sugar until creamy.
- Beat in almond extract and salt.
- Mix in flour and blend into a soft dough by hand.
- Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
- Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.
Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6
PECAN CINNAMON SHORTBREAD
The recipe for this melt-in-your-mouth cookie comes from Mitzi Sentiff from Annapolis, Maryland. "It yields just enough for the two of you and goes great with a cup of coffee," says Mitzi.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 pieces.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside., In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans. , Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack.
Nutrition Facts : Calories 241 calories, Fat 19g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON PECAN SHORTBREAD
Provided by Damon Lee Fowler
Categories Cookies Dessert Bake Christmas Kid-Friendly Pecan Cinnamon Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 32 wedges or 36 rounds
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in large bowl to blend. Add butter. Mash with back of fork until coarse meal forms. Using fingertips, work dough until smooth; shape into disk. Wrap in plastic and chill until firm but not hard, about 30 minutes.
- Position rack in center of oven; preheat to 325°F. For wedges, shape dough into 2 disks. Place on 2 heavy baking sheets; cover with plastic. Flatten to 10-inch rounds. Remove plastic. Brush with glaze. Sprinkle with chopped pecans, then raw sugar; press to adhere. For round cookies, shape dough into 1-inch balls; arrange on 2 heavy baking sheets, spacing 2 inches apart. Cover smooth-bottomed glass with plastic. Using glass, press each dough ball to 2-inch round. Cut with scalloped cookie cutter, if desired. Brush with glaze; top with pecan half and sprinkle with raw sugar.
- Bake cookies, 1 sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds. Cool large rounds on sheets 10 minutes, then cut each into 16 wedges. Cool all cookies completely on sheets. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
- *Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.
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