Winnipeg Free Press - PRINT EDITION

Citrus almond strips

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THANKS to Helen Pitura, who sent in a recipe for these delicate citrus cookies with a crunchy almond topping.

 

Citrus Almond Strips

125 ml (1/2 cup) butter, softened

250 ml (1 cup) granulated sugar

1 egg

Grated rind of 1 orange, lime OR lemon

2 ml (1/2 tsp) almond extract

425 ml (1 3/4 cups) all-purpose flour

10 ml (2 tsp) baking powder

Milk

175 ml (3/4 cup) sliced almonds

Icing:

250 ml (1 cup) icing sugar

1 ml (1/4 tsp) almond extract

20-25 ml (4-5 tsp) orange, lime OR lemon juice

 

Preheat oven to 160C (325F). In large bowl with electric mixer at medium speed, cream butter, sugar, egg, citrus rind and extract until light and creamy. In small bowl, combine flour and baking powder. Add to creamed mixture on low speed, mixing just until smooth. Divide dough into 4 parts. Shape each part into a log about 30 cm (12 in) long. Place 2 logs on ungreased baking sheet about 10 cm (4 in) apart. Flatten each log into a strip of dough about 6 cm (2 1/2 in) wide. Repeat with remaining logs. Brush logs with milk. Sprinkle almonds on top, pressing in lightly. Bake 12-15 minutes or until edges are lightly browned. Cool completely. Meanwhile, make icing by mixing icing sugar, extract and enough citrus juice to make a smooth drizzling consistency. Drizzle over strips. Let icing set, then cut on diagonal into 1.25 cm (1/2 in) strips.

 

Tester's notes: I love the cookie's citrus flavour, as well as its chewy-crisp texture. Helen adds that these cookies freeze well.

Republished from the Winnipeg Free Press print edition December 17, 2013 C3

History

Updated on Tuesday, December 17, 2013 at 8:16 AM CST: changes headline, replaces photo

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