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Recipe: Almond - Orange Pockets
Similar Categories: Almond, Orange, Pockets
1 1/3 cups all-purpose flour
1/3 cup cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup granulated sugar
1 tablespoon Vanilla Sugar
1 teaspoon grated orange zest
3/4 cup (11/2 sticks) butter, cut up
1 large egg
Milk, to brush
Almond-orange filling
1 cup finely ground almonds
1/3 cup firmly packed light brown sugar
Grated zest and juice of 1 orange
Orange glaze
2/3 cup confectioners' sugar
1 tablespoon fresh orange juice
2-3 teaspoons hot water
Sift the flour, cornstarch, baking powder, and salt into a large bowl. .
Stir in the granulated and vanilla sugars and the orange zest. . Use a
pastry blender to cut in the butter until the mixture resembles coarse
crumbs .. Use a fork to mix in the egg to form a smooth dough .. Press the
dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes ..
Set out two cookie sheets .. Roll out the dough on a lightly floured surface
to a thickness of1/8 inch .. Use a 11/2-inch cookie cutter to cut out the
cookies. Gather the dough scraps, re-roll, and continue cutting out cookies
until all the dough is used .. Use a spatula to transfer the cookies to the
cookie sheets, placing them 2 inches apart. . Almond-oranqe filling: Mix the
almonds brown sugar, and orange zest and juice 'in a small bowl. . Drop 1/2
teaspoon of the filling onto one half of each cookie .. Fold half of the
cookie over the filling to make a crescent-shaped pocket. . Use a fork to
seal the edges together and brush with a little mille· Set aside for 30
minutes .. Preheatthe oven to 350°F. . Bake for 8-10 minutes
or until just golden at the edges, rotating , the sheets halfway through for
even baking.. Transfer to racks to cool. .
Oranqe glaze: Mix the confectioners' sugar with the orange juice. Add enough
water to make a runny glaze. Drizzle over the cookies.Makes 30-35 cookies
1/3 cup cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup granulated sugar
1 tablespoon Vanilla Sugar
1 teaspoon grated orange zest
3/4 cup (11/2 sticks) butter, cut up
1 large egg
Milk, to brush
Almond-orange filling
1 cup finely ground almonds
1/3 cup firmly packed light brown sugar
Grated zest and juice of 1 orange
Orange glaze
2/3 cup confectioners' sugar
1 tablespoon fresh orange juice
2-3 teaspoons hot water
Sift the flour, cornstarch, baking powder, and salt into a large bowl. .
Stir in the granulated and vanilla sugars and the orange zest. . Use a
pastry blender to cut in the butter until the mixture resembles coarse
crumbs .. Use a fork to mix in the egg to form a smooth dough .. Press the
dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes ..
Set out two cookie sheets .. Roll out the dough on a lightly floured surface
to a thickness of1/8 inch .. Use a 11/2-inch cookie cutter to cut out the
cookies. Gather the dough scraps, re-roll, and continue cutting out cookies
until all the dough is used .. Use a spatula to transfer the cookies to the
cookie sheets, placing them 2 inches apart. . Almond-oranqe filling: Mix the
almonds brown sugar, and orange zest and juice 'in a small bowl. . Drop 1/2
teaspoon of the filling onto one half of each cookie .. Fold half of the
cookie over the filling to make a crescent-shaped pocket. . Use a fork to
seal the edges together and brush with a little mille· Set aside for 30
minutes .. Preheatthe oven to 350°F. . Bake for 8-10 minutes
or until just golden at the edges, rotating , the sheets halfway through for
even baking.. Transfer to racks to cool. .
Oranqe glaze: Mix the confectioners' sugar with the orange juice. Add enough
water to make a runny glaze. Drizzle over the cookies.Makes 30-35 cookies
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