White chocolate clusters
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Hey there, time traveller!
This article was published 17/12/2010 (5498 days ago), so information in it may no longer be current.
Day 15 of the Free Press’s 21 Days of Holiday Cookies features White chocolate clusters with pistachios and golden raisins. We will be publishing one cookie recipe every day — Monday to Saturday — till Christmas.
Winnipeg’s Mildred Giesbrecht offers a recipe for White Chocolate Clusters that is quick, easy and very, very rich.
White chocolate clusters with pistachios and golden raisins
227 g (8 oz) white chocolate, chopped
100 g (about 3/4 cup) shelled pistachios, lightly toasted and chopped
53 g (about 1/3 cup) golden raisins
20 ml (4 tsp) candied fennel seeds (optional)
Line baking sheets with wax paper. Melt chocolate in top of double boiler set over simmering water (bowl should not touch water), stirring frequently until melted and smooth. Remove from heat and stir in nuts and raisins. Drop about 15 ml (1 tbsp) of mixture from a small spoon onto prepared baking sheets. Sprinkle with candied fennel seeds (or any kind of decorative topping). Refrigerate until clusters are firm, about 1 hour. Store in airtight container in fridge for up to 2 weeks. Makes about 24.
Tester’s notes: The candied fennel seeds — which can be found at some Asian specialty stores — would add a nice liquoricey flavour, but any decorative sprinkle will work. If you can’t find unsalted pistachio nuts, use any nut you have on hand — I ended up tossing in macadamias.
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
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Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
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