Spiced Nut Slices

By The Canadian Living Test Kitchen

Tested till perfect

2 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Spiced Nut Slices

This recipe makes 80 cookies servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per cookie: about -
cal 7272 cal
pro 1 g1g pro
total fat 4 g4g total fat
sat. fat 1 g1g sat. fat
carb 8 g8g carb
fibre 1 g1g fibre
chol 10 mg10mg chol
sodium 13 mg13mg sodium
potassium 45 mg45mg potassium
% RDI: -
calcium 11 calcium
iron 33 iron
vit A 11 vit A
folate 55 folate

Spiced dough wrapped around a hazelnut-and-almond filling creates impressive cookies. Slicing the logs after baking makes them easy large-batch cookies.

Ingredients

  • 2 cups toasted sliced almonds 2 cups toasted sliced almonds
  • 1-1/4 cups finely ground almonds 1-1/4 cups finely ground almonds
  • 1 cup icing sugar 1 cup icing sugar
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 1 egg 1 egg
  • Dough:
  • 2 cups all-purpose flour 2 cups all-purpose flour
  • 1 tsp ground allspice 1 tsp ground allspice
  • 1 tsp ground cinnamon 1 tsp ground cinnamon
  • 3/4 tsp baking powder 3/4 tsp baking powder
  • 1/2 tsp nutmeg 1/2 tsp nutmeg
  • 1/4 tsp salt 1/4 tsp salt
  • 1/2 cup unsalted butter 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 1 egg 1 egg
  • Topping:
  • 40 whole blanched almonds 40 whole blanched almonds
  • 1 egg 1 egg

Preparation

In food processor, finely grind hazelnuts. Add almonds, icing sugar, granulated sugar, lemon juice and egg; pulse to make thick paste.

Divide filling into quarters and roll each into 12-inch (30 cm) log. Wrap each and refrigerate.

Dough: In bowl, whisk together flour, allspice, cinnamon, baking powder, nutmeg and sa< set aside. In large bowl, beat butter with brown sugar; mix in egg. Stir in flour mixture. Press into rectangle; wrap and refrigerate for 30 minutes.

Topping: Meanwhile, split almonds along seam to create 2 oval halves; set aside.

Divide dough into quarters. Roll each between waxed paper into 12- x 4-inch (30 x 10 cm) rectangle. Beat egg with 1 tbsp (15 mL) water; brush some lightly over 1 of the rectangles.

Lay 1 log of nut paste lengthwise along centre. Using waxed paper to help, roll up dough to enclose paste. Pinch seam together to seal. Repeat with remaining dough. Wrap each and refrigerate until firm, about 30 minutes. (Make-ahead: Overwrap in foil and freeze for up to 1 month.)

Place log, seam side down, on parchment paper–lined baking sheet. Brush with egg wash; place 20 almond halves diagonally and evenly spaced along each roll. Repeat with remaining rolls.

Bake in 350°F (180°C) oven until golden brown, 20 to 25 minutes. Using metal spatula, gently remove each to rack and let cool completely. With serrated knife, cut into slices between almonds.

Source : Canadian Livng Holiday Cookbook: Fall 2009

Related content

You might also like

Contests

All contests



Most popular

Most popular videos