Tangerine Scented Almond Cookies Amygdalota Me Mandarini Recipes

TANGERINE-SCENTED ALMOND COOKIES

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.

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)

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.