I first made these Italian cookies for Christmas a couple of years ago and it was Love at first bite. Since then, they have become a “several times a year, kinda thing” at our house and they dissapear faster than any other cookie I make. They are nutty and crispy with a hint of orange, 2 cookies held together with a generous layer of chocolate. Orange and chocolate, does it get any better than that?
Danish Christmas Tradition: St. Lucia (Saint Lucy’s Day)
St. Lucia is believed to be a saint who suffered a martyr’s death around AD 310. The tradition of celebrating St. Lucia was imported from Sweden during WWII as a passive protest against the German occupation. St. Lucia is celebrated on December 13th and it is seen as a procession lead by one girl wearing a crown of candles on her head followed by other girls who hold a single candle in their hands. All the girls are dressed in white and they sing “Sankta Lucia” while walking slowly and carefully. The St. Lucia procession is performed in schools, hospitals and nursing homes where they bring great joy and excitement.
1 3/4 cups sliced , blanched almonds (3 – 2.25 oz bags)
3 tbsp all-purpose flour
zest of 1 orange (about 2 tbsp)
1/4 tsp fine salt
3/4 cup sugar
2 tbsp heavy cream
2 tbsp light corn syrup
5 tbsp unsalted butter
1/2 tsp pure vanilla extract
6 oz semisweet chocolate
Position a rack in the center of oven and preheat to 350 degrees F. Line baking sheets with parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the almonds, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in vanilla, then pour mixture into almond mixture and stir just until combined. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 3 inch cookies) or rounded tablespoons (for 6 inch cookies) of batter and roll into balls. Place on prepared baking sheets, leaving 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and even golden brown color, rotating pan halfway through baking time, about 8 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
Chop semisweet chocolate and place in a medium heatproof bowl. Bring a saucepan filled with 1 inch water to a simmer and set bowl filled with chocolate over the saucepan, making sure bowl is not touching water. Stir chocolate occasionally until melted and smooth.
Drop a generous amount of melted chocolate (1/2 to 1 teaspoon) onto the flat side of a cookie and press together with a second cookie to form a sandwich. Return to rack and let chocolate set completely.
Glædelig Jul and Merry Christmas♥
Source: Food Network Kitchens