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GayleMO

Speaking of Fiori di Sicilia, I tweaked Regina Schrambling's Almond-Cranberry Cookies SEE INSIDE:

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Joined: Dec 11, 2005

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Posted to Thread #9083 at 1:26 pm on Dec 17, 2007

I made another triple batch of the almond cranberry variety this morning then decided to make another triple batch of dough but this time, time to tweak it with Fiori di Sicilia. Here is what I did to make a totally TO DIE FOR cookie:

Instead of using almonds I used toasted walnuts,
I used 1/2 tsp of Fiori di Sicilia per batch (1 1/2 tsp), then added the zest of a huge orange. I divided the dough in half and added a bag of chocolate chunks to it.

These cookies are awesome!! If you don't have Fiori di Sicila, you might want to get some. KA ships quickly - it might arrive in time to bake a last minute batch this weekend. ;)

Here's the original recipe:

Almond-Cranberry Cookies
Makes about 3 dozen cookies

1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups packed light brown sugar
1 large egg
1 teaspoon almond extract
1 cup blanched almonds, toasted and coarsely chopped
1/2 cup dried cranberries

1. Stir together the flour, baking powder, baking soda and salt and set aside.

2. Cream the butter and brown sugar together with a wooden spoon until smooth. Blend in the egg and vanilla. Gradually blend in the dry ingredients until well mixed. Stir in the nuts and cranberries.

3. Drop the dough by tablespoons onto ungreased baking sheets, leaving about 2 inches between each. Bake the cookies in a 375-degree oven until light golden brown (centers should be soft), about 10 minutes. Remove from oven and let stand 2 minutes, then transfer to a rack to cool completely.
November 20, 2006 in LA Times - Desserts

Link: Buy Fiori di Sicilia Here


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