Archive for the 'cookies & squares' Category

Mincemeat Torta Sbrisolona

Torta Sbrisolona 585x390 Mincemeat Torta Sbrisolona

I made this last year (as you’ll see by my old kitchen table) and then forgot to post it until it was well past mincemeat season. And although I only have one mediocre photo I didn’t want to lose it altogether – it’s so delicious, and different from any other cookie or bar I’ve made. It’s more bar than pie, despite its wedge shape, and the rubble of butter, sugar, flour and almonds that make up the base and topping is the perfect vehicle for all kinds of preserves, lemon curd, fig jam – you name it.

But I particularly like it as a means of getting mincemeat to my mouth without having to bother with tarts. And I imagine it’s not just me left with half a jar of mincemeat in my fridge this week.

Torta Sbrisolona

2 cups all-purpose flour
1 1/2 cups sliced or slivered almonds
3/4 cup sugar
1/4 tsp. salt
1 cup butter, at room temperature
1 tsp. vanilla or almond extract

1/2-1 cup mincemeat, fruit preserves, fig jam, lemon curd, chopped chocolate, or anything else you want to use

Preheat the oven to 350F.

In the bowl of a food processor, pulse the flour, almonds, sugar and salt until well blended and the nuts are finely ground. Add the butter and vanilla or almond extract and pulse until well combined and crumbly. The mixture should hold together when you squeeze it.

Divide a little more than half the mixture between two 8 or 9-inch cake pans, 8×8-inch pans, fluted tart pans or one 9×13-inch pan. Press evenly into the bottom of the pan. Spread with mincemeat, preserves, or whatever you want to top it with, then sprinkle the rest of the crumble mixture overtop, squeezing slightly as you go. Bake for 30 minutes, or until pale golden around the edges and set.

Cool before cutting into wedges or squares. Serves 16-20.

button print gry20 Mincemeat Torta Sbrisolona

December 27 2014 | cookies & squares and dessert | 5 Comments »

Meyer Lemon Biscotti

meyer lemon biscotti 4 Meyer Lemon Biscotti

This is my idea of cookie decorating right now.

meyer lemon biscotti 3 Meyer Lemon Biscotti

When Meyer lemons are in, I can’t resist buying a bag. They’re much milder than regular lemons; a hybrid between a lemon and a mandarin orange. Delicious, right? A plain lemon would be fine too.

meyer lemon biscotti 2 Meyer Lemon Biscotti

I used the zest and the juice in the biscotti, and more juice in the drizzle, but melted white chocolate would be divine instead – the combination of lemon and chocolate seems to be a thing right now.

meyer lemon biscotti 1 Meyer Lemon Biscotti

It’s not too late to make a batch of something delicious to leave on the doorstep of someone you like.

Meyer Lemon Biscotti

1/2 cup butter, at room temperature
3/4 cup sugar
finely grated zest of a Meyer lemon
1 large egg
juice of a Meyer lemon
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

Lemon Drizzle:
1/2 cup icing sugar
1 Tbsp. cream
2 tsp. lemon juice

Preheat the oven to 350°F.

In a large bowl, beat the butter, sugar and lemon zest until light and fluffy; beat in the egg and juice. Add the flour, baking powder and salt and stir until the dough comes together.

Place on a parchment-lined baking sheet and with dampened hands (if it’s sticky), shape into 12-14 inch long log, then flatten until it’s 3-4 inches wide. Bake for 25-35 minutes, or until pale golden and set.

Reduce the temperature to 275°F and let the biscotti log cool. Slice on a slight diagonal into 1/2-inch thick slices and return to the baking sheet, sitting them upright, spaced at least an inch apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

To make the drizzle, whisk together the icing sugar, cream and lemon juice. Drizzle over the cooled biscotti and leave until set.

Makes about 1 1/2 dozen biscotti.

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button print gry20 Meyer Lemon Biscotti

December 22 2014 | cookies & squares | 9 Comments »

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