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.

CHEWY TANGERINE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. In a small saucepan, bring corn syrup to a boil; gradually add to the creamed mixture. Beat in egg and tangerine zest. Combine the flour, baking soda, cloves, nutmeg and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

AMIGDALOTA - ALMOND COOKIES

Steps:

• Preheat oven to 275 degrees F.
• In a bowl combine eggs, 2 cups of sugar and almond extract and mix for 2-3 minutes.
• Fold in the ground almonds. The mixture will be quite moist and sticky.
• Shape into round balls (1 1/2" in diameter).
• Place the remaining cup of sugar on a separate plate and roll the balls in the sugar.
• Line the cookie sheet with parchment paper and place cookies on the baking tray.
• Place one whole almond on top of cookie and press gently.
• Bake for 12 minutes at 275 degrees F.
• Allow to cool and place in an airtight container as the cookies should remain chewy and not dry and crunchy.