Friday, November 10, 2006
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Fruits Grapes and Almonds 1864
Édouard Manet
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Swiss Walnut Fingers
 
The Best of Craig Claiborne:
More than 1,000 Recipes from
His Cooking Columns in the New York Times
by Craig Claiborne with Pierre Franey, 1999, Times Books/Random
House
Yield: About
16 cookies
The Cookies:
1 cup ground walnuts, about 1/4 pound
1 cup ground almonds, about 1/4 pound
1/2 cup flour
3 tablespoons superfine sugar
1 teaspoon grated orange rind [zest]
1/4 teaspoon ground allspice
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cinnamon
1/2 cup chopped citron or other fruitcake mixture
1 egg white, stiffly beaten
1 tablespoon honey
1 tablespoon Grand Marnier or Cognac
The Glaze:
2 tablespoons confectioners’ sugar
1 tablespoon water
1 tablespoon Grand Marnier or Cognac
1. Preheat the oven to 325 degrees F.
2. Combine the ground nuts, flour, sugar, orange rind, spices,
chopped citron, and egg white. Heat the honey with the Grand Marnier and add it.
Blend well with the hands.
3. Shape the batter into a rectangle about 3 x 12 inches. Cut
into fingers about 3/4 inch thick. Place the fingers on an oiled baking sheet
and bake
for 1/2 hour.
4. For the glaze, combine the sugar, water, and Grand Marnier.
Brush the mixture over the fingers and let stand until dry.
Featured
Archive Recipes:
Amaretti Lutzoni
Two Amazing Almond Cookies from Julia Child
Bittersweet Hazelnut Bars
Tuscan Rosemary and Pine Nut Bars
Index - Cookie Recipe Archives
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