ORANGE AND BRAZIL NUT SQUARES
I love anything with a citrus flavour, these squares are very nice with an orange flavoured shortbread base topped with a chewy orange and nut topping. The original recipe is entered, I have used other nuts - walnuts, pecans, macadamias. Source: Homemakers Magazine
Provided by Elly in Canada
Categories Bar Cookie
Time 45m
Yield 36 squares
Number Of Ingredients 11
Steps:
- In bowl, beat together 1/2 cup/125 mL of the butter with icing sugar until light and fluffy; beat in rind.
- Whisk together flour, cardamom (if using) and salt; stir into butter mixture in 2 additions.
- Line 9-inch/ 2.5 L square metal cake pan with parchment paper, leaving 1-inch/2.5 cm hanging over sides.
- With floured hands, pat dough into pan. Bake in centre of 350°F/180°C oven until lightly coloured, 15 to 17 minutes.
- Meanwhile, in small saucepan, bring remaining butter, brown sugar, orange juice and marmalade to boil, stirring constantly.
- Remove from heat and stir in nuts.
- Spread over cookie base; bake until golden brown, about 15 minutes.
- Let cool slightly, about 5 minutes; lift from pan and, using chef's knife, cut into squares. Let cool on rack.
Nutrition Facts : Calories 96.2, Fat 5.8, SaturatedFat 2.6, Cholesterol 8.5, Sodium 29.8, Carbohydrate 10.7, Fiber 0.4, Sugar 6.8, Protein 1.1
ORANGE BRAZIL NUT TART
Steps:
- Preheat the oven to 350 degrees. Line a 10 inch round cake pan with parchment paper, butter and flour.
- In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside.
- In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish.
- In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan.
- Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely.
- Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper.
- Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake.
- In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts.
- Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve.
ORANGE AND NUT SQUARES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 12 bars or squares
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
- Spread the marmalade over the cookie. Sprinkle with nuts.
- In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.
ORANGE AND NUT SQUARES
This recipe is courtesy of Giada De Laurentis. I love watching her show and enjoy her recipes. This looked so good and easy since it uses store bought cookie dough.
Provided by Soopoo
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9" x 12") using your fingertips.
- Bake for 25 minutes.
- Let cool.
- Spread the marmalade over the cookie.
- Sprinkle with nuts.
- In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool.
- Cut the cookie into 12 bars or squares.
- Serve or store in an airtight container.
Nutrition Facts : Calories 404.3, Fat 21.1, SaturatedFat 5.7, Cholesterol 11.3, Sodium 295.5, Carbohydrate 53.9, Fiber 2.8, Sugar 32.8, Protein 5.3
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