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Skriven 2014-03-15 07:21:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Nuts For Cookies #2
===========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Biscotti Quadrati Al Miele E Alle Noci (Honey Nut Squares
 Categories: Cookies, Nuts, Snacks, Desserts
      Yield: 25 Servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  All-purpose flour
      2 tb Sugar
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Cold unsalted butter; in
           - pieces
      1 lg Egg; lightly beaten

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  + 1 tb mild honey
    1/4 c  Packed light brown sugar
    1/8 ts Salt
      3 tb Cold unsalted butter; in
           - pieces
      1 tb Heavy cream
    1/2 c  Whole almonds with skins;
           - toasted
    3/4 c  Hazelnuts; toasted, any
           - loose skins rubbed off in
           - a kitchen towel
    1/4 c  Pine nuts; lightly toasted
 
  Special equipment: a pastry or bench scraper
  
  This is just one of GourmetAs Favorite Cookies: 1941-2008.
  Although weAve retested the recipes, in the interest of
  authenticity weAve left them unchanged: The instructions
  below are still exactly as they were originally printed.
  
  Honey and cream suspend almonds, hazelnuts, and pine nuts
  in a gorgeous, glossy candied topping on a buttery crust.
  
  Make crust: Butter a 9-inch square metal baking pan (2" deep)
  and line with 2 crisscrossed sheets of foil, leaving a 2-inch
  overhang on all sides. Butter foil.
  
  Blend together flour, sugar, baking powder, salt, and butter
  with your fingertips or a pastry blender (or pulse in a food
  processor) until most of mixture resembles coarse meal with
  small (roughly pea-size) butter lumps. Add egg and stir with
  a fork (or pulse) until a crumbly dough forms.
  
  Turn out dough onto a work surface and divide into 4 portions.
  With heel of your hand, smear each portion once or twice in a
  forward motion to help distribute fat. Gather dough together
  with scraper.
  
  Preheat oven to 375oF/190oC.
  
  Press dough evenly onto bottom (but not up sides) of baking
  pan and bake in middle of oven until edges are golden and
  begin to pull away from sides of pan, 15 to 20 minutes. Cool
  in pan on rack.
  
  Make topping: Bring honey, brown sugar, and salt to a boil in
  a 2-quart heavy saucepan over moderate heat, stirring until
  sugar is dissolved, then boil, without stirring, 2 minutes.
  Add butter and cream and boil, stirring, 1 minute. Remove
  from heat and stir in all nuts until completely coated.
  
  Pour nut mixture over pastry crust, spreading evenly, and
  bake in middle of oven until topping is caramelized and
  bubbling, 12 to 15 minutes. Cool completely in pan on a
  rack. Lift dessert out of pan using foil overhang and cut
  into 25 squares.
  
  CooksA notes: Honey nut squares keep, layered between sheets
  of wax paper, in an airtight container at room temperature 1
  week.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  March 2003 | Gourmet
  
  Makes 25 (1-inch) bars
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Chocolate, Cranberry & Macadamia Nut Cookies
 Categories: Cookies, Snacks, Nuts, Chocolate, Fruit
      Yield: 36 servings
 
      3 c  All purpose flour
      1 ts Baking soda
    3/4 ts Salt
      1 c  Unsalted butter; room temp
      1 c  (packed) golden brown sugar
    3/4 c  Sugar
      2 lg Eggs
      1 tb Vanilla extract
  1 1/2 c  Dried cranberries
  1 1/2 c  White chocolate chips
      1 c  Coarse chopped, roasted,
           - salted, macadamia nuts
 
  Preheat oven to 350oF/175oC. Line 2 large rimmed baking sheets
  with parchment paper. Sift first 3 ingredients into medium
  bowl. Using electric mixer, beat butter in large bowl until
  fluffy. Add both sugars and beat until blended. Beat in eggs,
  1 at a time, then vanilla. Add dry ingredients and beat just
  until blended. Using spatula, stir in cranberries, white
  chocolate chips, and nuts.
  
  For large cookies, drop dough by heaping tablespoonfuls onto
  prepared sheets, spacing 2 1/2 inches apart. For small
  cookies, drop dough by level tablespoonfuls onto sheets,
  spacing 1 1/2 inches apart.
  
  Bake cookies until just golden, about 18 minutes for large
  cookies and about 15 minutes for small cookies. Cool on
  sheets.
  
  Do ahead: Can be made ahead. Store airtight at room temp
  up to 2 days or freeze up to 2 weeks.
  
  Recipe by: Tyler Florence
  
  Bon AppOtit | December 2006
  
  Yield: Makes 36 (large) or 72 (small) cookies
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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