Sponge cookies with dried fruits
Votes: 7
Time: 14 hours 50 minutes
Complexity: average
Quantity: 60 small cookies
Complexity: average
Quantity: 60 small cookies
Nutritional value per serving:
Calories 101, total fat 5 G., saturated fats G., proteins 1 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 101, total fat 5 G., saturated fats G., proteins 1 G., carbohydrates 13 G., fiber G., cholesterol mg, sodium mg, sugar G.
Forget everything you know—and probably dislike—about traditional holiday sponge cookies, because this recipe is nothing like those rough, crumbly ones. Inspired by fruitcake, Ina Garten's cookies are soft and airy, made with four different types of dried fruit, ground pecans, and golden honey, with a touch of ground cloves for a subtle flavor. Perhaps the best thing about these cookies is that the dough can be rolled into a log and refrigerated until needed. Before baking, cut the dough into the desired amount, reserving the rest for another time.
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:
- 220 gr. dried figs
- 110 g of raisins
- 50 g coarsely chopped candied cherries
- 50 g coarsely chopped dried apricots
- 1 tbsp. honey
- 2 tbsp. l. dry sherry
- 1 tbsp. freshly squeezed lemon juice
- 170 g chopped pecans
- Coarse salt
- 220 g unsalted butter at room temperature
- 0.5 tsp ground cloves
- 0.5 cups ultra-fine sugar
- 1/3 cup light brown sugar
- 1 large egg
- 2 and 2/3 cups baking flour
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Recipes with similar ingredients: figs, raisin, dried cherries, dried apricots, honey, sherry, lemon juice, pecans, carnation, brown sugar, eggs, flour
Cooking the dish according to the recipe:
- Using scissors or a small knife, trim the stems off the figs, then roughly chop the fruit. In a medium bowl, combine the figs, raisins, cherries, dried apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover the bowl with plastic wrap and let the mixture sit overnight.
- Using a mixer, beat the butter, cloves, superfine sugar, and brown sugar on medium speed until creamy, about 3 minutes. Reduce the mixer speed to low, add the eggs, and beat until smooth. Then slowly add the flour at the same low speed, along with 1/4 teaspoon of salt, and beat until completely incorporated. Don't overmix! Add the fruit and nuts along with the liquid.
- Divide the dough into 2 pieces and place each on a 30- or 40-centimeter piece of parchment or wrapping paper. Roll each piece into a long log, each 4-5 cm wide and approximately 40 cm long. Refrigerate until completely set.
- Preheat oven to 180°C.
- Using a small, sharp knife, cut the set dough into slices, each approximately 2 cm thick. Place the cookies on an ungreased baking sheet, spacing them 2 cm apart, and bake for 15-20 minutes until golden brown.
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