Cookies with dried fruits
Votes: 1
Time: 6 o'clock
Complexity: average
Quantity: 48 pcs.
Complexity: average
Quantity: 48 pcs.
These fragrant almond cookies, filled with dried fruit, are a perfect treat with tea or coffee during the winter holidays. They contain candied citrus, raisins, and candied dried cherries. The dough is formed into a log, then cut into slices—a great way to work with dough without any scraps. Once finished, brush the cookies with the Amaretto liqueur in which the raisins were soaked, and roll the sides in powdered sugar. This enticing almond aroma will leave no one indifferent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup dark raisins
- 1/3 cup Amaretto, warm
- 220 g unsalted butter, room temperature
- 2 tbsp. + 2 tbsp. premium flour
- 3/4 cup almond flour
- 2/3 cup granulated sugar
- 3 tbsp. l. skim milk powder
- 1 and 1/4 teaspoons coarse salt
- 1 large egg, lightly beaten
- 0.5 cup chopped candied citrus peel (or 1/4 cup each candied lemon and orange peel)
- 0.5 cups candied dried cherries
- 0.5 cup powdered sugar
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Recipes with similar ingredients: raisin, Amaretto liqueur, butter, premium flour, almond flour, sugar, dry milk, eggs, candied fruit, candied cherries, powdered sugar
Cooking the dish according to the recipe:
- Soak the raisins in Amaretto for at least 30 minutes and up to 1 day. Then drain and set aside; don't throw away the Amaretto. In a large bowl, beat the butter, 2 cups of all-purpose flour, almond flour, granulated sugar, powdered milk, salt, and egg with a mixer on low speed until just combined, about 1 minute. Stir in the raisins and candied citrus peel.
- Combine the candied cherries with the remaining 2 tablespoons of flour. Stir into the dough with a wooden spoon. Divide the dough in half and shape each half into a 12-inch log. Wrap tightly in plastic wrap and freeze for about 5 hours.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Cut the frozen dough into 1-cm-thick rounds. Place them 1-inch apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until the cookies are firm and golden around the edges, 20-25 minutes. Let cool on the baking sheets for 5 minutes, then brush the tops and sides of each cookie with the reserved Amaretto. Transfer to a wire rack to cool completely. Roll the edges of each cookie in powdered sugar.
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