Fruit And Nut Thins
3
- Prep Time15 mins
- Total Time2 hrs 45 mins
- Makes40 cookies
Photo, Liam Morgan.
These crisp, fruitcake-adjacent cookies are loaded with pistachios, hazelnuts, dried cranberries and candied oranage peel.
Ingredients
2 3/4 cups all-purpose flour
1 tsp baking soda
1 1/3 cups coarse demerara sugar
1/2 cup unsalted butter
1 tsp cardamom or cinnamon
1/3 cup water
pinch of salt
1/2 cup shelled, salted pistachios
1/2 cup roasted peeled hazelnuts
1/3 cup dried cranberries
1/2 cup chopped mixed candied peel or orange peel
Instructions
LINE an 8 × 4-in. loaf pan with 2 large overlapping pieces of plastic wrap. Stir flour and baking soda in a bowl.
COMBINE sugar, butter, cardamom, water and salt in a medium pot over medium. Stir until sugar is dissolved, about 5 min. Remove from heat.
STIR pistachios, hazelnuts, cranberries and candied peel into sugar mixture. Stir in flour mixture until just combined.
SCRAPE into prepared pan. Fold plastic wrap over, pressing to flatten top. Freeze until firm, about 2 hours.
PREHEAT oven to 350F. Line 2 baking sheets with parchment.
REMOVE dough from pan. Cut in half crosswise. Rewrap half and refrigerate. Cut remaining half of dough into scant ¼-in.-thick slices and arrange ½ in. apart on prepared sheets.
BAKE until golden, about 15 min. Repeat with remaining dough. Transfer to a rack to cool . Cookies will keep well in a covered container at room temperature for up to 1 week.
Nutrition (per cookie)
Calories 99, Protein 2g, Carbohydrates 15g, Fat 4g, Fibre 1g, Sodium 37mg.
