12/30/2023 0 Comments Quick candied clementines![]() I don’t even try to hide the fact that I love Chinese Five-Spice Powder. This year, it’s these Five-Spice Shortbread Cookies with Candied Clementines. ![]() But each year, I like to throw a new cookie into the mix to keep things interesting. I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.My standards are chocolate chip cookies, and super spicy ginger snaps. I think this is better a day after it's made, but I don't complain about eating it anytime. When the cake is cold, you can take it out of the pan. Remove from the oven and leave to cool, in the pan on a rack. Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. I don't like using the processor for this, and frankly, you can't balk at a little light stirring. Mix well, adding the chopped clementines. Add the sugar, almonds, and baking powder. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).īutter and line an 8-inch springform pan with parchment paper.īeat the eggs. Drain and, when cool, cut each clementine in half and remove the seeds. Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.
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