Loz Almond Sweetmeats Recipes
LOZ (ALMOND SWEETMEATS)
These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.
Provided by bluemoon downunder
Categories Dessert
Time 15m
Yield 40 Loz
Number Of Ingredients 7
Steps:
- Combine the finely chopped pistachio nuts and caster sugar, and set aside.
- Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
- Knead until smooth and allow to rest for about 10 minutes.
- Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
- Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.
- Serve with coffee.
- Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.
Nutrition Facts : Calories 89.4, Fat 5.4, SaturatedFat 0.5, Sodium 0.2, Carbohydrate 9.1, Fiber 1.3, Sugar 7, Protein 2.4
ALMOND SWEETS
These Italian-style cookies have a sweet name, but they are not overly sweet. They pair nicely with a cup of coffee for an afternoon pick-me-up. Recipe is from a Better Home and Garden Italian magazine.
Provided by CookingONTheSide
Categories Drop Cookies
Time 1h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees; grease 2 large cookie sheets; set aside.
- In large bowl, stir together flour, baking powder and salt; set flour mixture aside.
- In large mixing bowl, beat eggs, granulated sugar, oil, vanilla and almond extract with an electric mixer on medium speed until combined.
- Beat in as much of the flour mixture as you can with the mixer.
- Using a wooden spoon, stir in remaining flour mixture.
- Drop dough by teaspoons 1 inch apart onto the prepared cookie sheets.
- Bake about 10 minutes or until golden.
- Transfer cookies to a wire rack and let cool.
- Frost with Almond icing.
- To make icing, in medium bowl, stir together 1 cup confectioners' sugar, 1/4 t almond extract and enough milk to make a smooth, spreadable icing.
- If desired, tint icing with food coloring.
- If desired, sprinkle lightly with colored sugar or multicolored candies.
- Let icing dry.
- To store: layer cookies between waxed paper in an airtight container and cover.
- Store at room temperature for up to 3 days.
- Or freeze unfrosted cookies for up to 3 months; thaw and frost.
Nutrition Facts :
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