CITRUS BURST SYLLABUB WITH ALMOND HEART COOKIES
Create a simple posset-like mousse of orange and lemon, and serve with your own nutty biscuits for dipping
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Yield Serves 2 with leftovers
Number Of Ingredients 13
Steps:
- First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.
- For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.
- Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.
Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FRESH CITRUS WITH GELATO AND ALMOND COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Divide the blood oranges, navel oranges and grapefruit decoratively among 4 shallow dessert bowls. Sprinkle with the flake salt and the crumbled almond cookies. Top each serving with a scoop of gelato and drizzle evenly with the olive oil and honey. Serve immediately.
CITRUS SHORTBREAD COOKIES
This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something. With the chopped up dried cranberries, these are as pretty as they are tasty.
Provided by Donna
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
- Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
- Bake in the preheated oven until firm but not browned, about 10 minutes.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 20.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 4.9 g, Sodium 72 mg, Sugar 10.4 g
ALMOND HEART COOKIES
"The almonds are blended into the cookie batter. Though you can't see any almonds, they are hard at work flavoring these cookies. The buttery richness of the nuts against the tartness of the jam makes these simple cookies a holiday classic to me. I believe this is the one cookie my mother made every year for Christmas and the holidays." - Alex Guarnaschelli
Provided by Food Network
Categories dessert
Yield 108 Cookies
Number Of Ingredients 13
Steps:
- 1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.
- 2. Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat "fluffy." In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
- 3. Because this dough has a good amount of butter, it needs no "resting" time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place ⅓ of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length. Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough "sandwiches." Place two of them in the refrigerator and work with remaining disk of dough.
- 4. Preheat oven to 350°F. Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a ½-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
- 5. Remove the first rolled sheet from the refrigerator. Place it on a flat surface and remove the top layer of waxed paper. Spread a small amount of flour onto your work surface and invert the dough onto it. Carefully remove the second sheet of waxed paper. Cut as many 1½-inch hearts (or rounds) as possible. Reserve the scraps in the refrigerator. Arrange the cut cookies neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- 6. Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired. Waste dough? No such thing. Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies.
- 7. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack. Put the raspberry jam in a bowl and whisk to remove large lumps.
- 8. Spoon about ½ teaspoon raspberry jam on each bottom and place a "top" heart on each. Dust with powdered sugar, if desired.
- Note: Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use.
LIMONCELLO SYLLABUB WITH CRUSHED AMARETTI COOKIES
This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time.
Provided by Sarah_Jayne
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the lemon juice, most of the zest and the limoncello together.
- Pour the cream into a large bowl and softly whip with the sugar.
- Drizzle in the lemon mixture and whisk until incorporated.
- Divide between 6 small glasses and refrigerate for at least an hour.
- Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
- If you like, serve each with a whole cookie on the side.
Nutrition Facts : Calories 327.7, Fat 21.3, SaturatedFat 12.7, Cholesterol 120.1, Sodium 52.5, Carbohydrate 32.2, Fiber 0.3, Sugar 22.6, Protein 3.5
CITRUS ALMOND COOKIES
These frosted goodies were a "must" every Christmas in my mother's family. I think the blend of milk chocolate, toasted almonds, lemon and orange is cookie perfection.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 15
Steps:
- Place almonds in a food processor; cover and process until finely chopped. In a large bowl, combine the almonds, sugar, chocolate and cinnamon; set aside. , In a small bowl, beat the eggs, orange zest, orange juice, lemon zest and extracts until combined. Gradually add to almond mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., Preheat oven to 325°. Roll into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove to wire racks to cool. , Meanwhile, in a small bowl, combine the confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over cooled cookies. Store in airtight containers.
Nutrition Facts : Calories 83 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON CURD SYLLABUB
A simple but nice dessert. I use my homemade lemon, lime or orange curd for this. I like it best with gingersnap cookies but you can use lemon or shortbread biscuits/cookies. The almonds you toast in a dry frying pan.
Provided by PetsRus
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
- Whip the cream together with the sugar until you have soft peaks.
- Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
- Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
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