Almond And Candied Orange Zest Bars Recipes

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QUICK CANDIED ORANGE ZEST



Quick Candied Orange Zest image

While you can use store-bought candied orange peel in the Chocolate Orange-Ricotta Trifles, making your own candied zest is easy and quick, and-more important-has a fresher flavor. It is a great way to add sweet orange flavor to all kinds of desserts. Try some diced and sprinkled over vanilla ice cream or chocolate mousse, or add some to a fruit salad.

Provided by Alice Medrich

Yield Yields about 1/2 cup

Number Of Ingredients 2

3 organic oranges
1/2 cup granulated sugar

Steps:

  • Using a vegetable peeler, remove the zest of the oranges in wide strips 1 to 2 inches long, avoiding the white pith. Slice lengthwise into strips about 1/8 inch wide.
  • Bring a 2-quart saucepan of water to a boil, add the zest, and boil for 5 minutes. Drain and repeat.
  • In the saucepan, bring the sugar and 1/4 cup water to a simmer over medium heat, stirring, until the sugar dissolves, about 2 minutes. Stir in the blanched zest, cover, and cook until the syrup thickens and coats the zest, about 3 minutes.
  • Transfer the zest with the syrup to a small heatproof bowl or jar and cool to room temperature. Cover and refrigerate. Blot on paper towels before using.

Nutrition Facts : Calories 10 kcal, Carbohydrate 3 g

LEBKUCHEN (GERMAN HONEY BARS)



Lebkuchen (German Honey Bars) image

Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze. We like to age the dough for up to two months before baking to allow the flavors to develop (the sugar and honey keep the egg from spoiling). After baking, these resilient cookies can be stored in an airtight container for at least a month more.

Provided by Megan Scott

Categories     Cookies     Christmas     cookbooks     Dessert     Fall     Winter     Honey     Almond     Lemon     Lemon Juice     Cinnamon     Clove     Cardamom     Anise     Nutmeg     Spice

Yield Makes 36 (2 1/4 x 1 1/2-inch) bars

Number Of Ingredients 27

Honey bars:
1 cup (320g) honey
2 tablespoons (30g) water
6 tablespoons (3/4 stick or 85g) unsalted butter, cut into cubes
¾ cup packed (175g) brown sugar
2 large eggs, lightly beaten
Finely grated zest of 1 lemon
1 tablespoon (15g) lemon juice
2 ½ cups sifted (300g) all-purpose flour
½ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon grated or ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground anise
½ teaspoon salt
1/3 cup chopped blanched almonds
1/3 cup chopped citron
1/3 cup chopped candied orange peel
Citrus glaze:
1 ¼ cups powdered sugar, sifted
Finely grated zest of 1 lemon
2 tablespoons lemon juice
½ teaspoon vanilla
Decoration:
Candied cherries (optional)
Blanched almonds (optional)

Steps:

  • Honey bars:
  • Heat honey and water in a large heavy saucepan until runny. Remove from heat, and stir in butter until melted. Transfer mixture to a large bowl and stir in brown sugar, eggs, lemon zest, and lemon juice.
  • In a medium bowl, whisk together flour, baking soda, spices, and salt.
  • Add the flour mixture to the honey mixture and stir just until combined. Add almonds, citron, and candied orange peel. Stir until the dough is smooth. Cover the dough tightly with plastic wrap and refrigerate at least 24 hours or up to 1 month.
  • When ready to bake, preheat the oven to 375°F. Grease a 13x9x2-inch baking pan and line with parchment paper so it extends over the 2 long sides.
  • Firmly press the dough into the prepared pan to form a smooth, even layer. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes.
  • Citrus glaze and decoration:
  • In a medium bowl, beat together powdered sugar, lemon zest, lemon juice, and vanilla until smooth. While the lebkuchen is still warm, spread glaze evenly over the top.
  • Mark into bars by cutting into the lebkuchen about ¼ inch deep with a knife. Decorate, if desired, by placing 1 candied cherry in the center of each bar. And arrange 4 blanched almonds around each cherry.
  • Let stand in the pan on a rack until completely cool and the icing is set. Using the overhanging parchment as handles, transfer to a cutting board. Cut into bars. If possible, let the cookies age for at least 2 weeks to allow the spices to ripen. Lebkuchen will keep for months in an airtight container.

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

CANDIED CITRUS ZEST



Candied Citrus Zest image

The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.

Provided by Food Network

Categories     condiment

Time 1h50m

Yield About 2 cups

Number Of Ingredients 3

3 oranges or lemons (see Cook's Note)
1 1/2 cups (300g) sugar, plus more for dredging (optional)
3 tablespoons honey

Steps:

  • Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
  • Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
  • Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
  • Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.

ITALIAN ALMOND-ORANGE COOKIES



Italian Almond-Orange Cookies image

Provided by A Family Feast

Categories     cookies

Time 1h25m

Number Of Ingredients 7

1/3 cup egg whites (we separated two jumbo eggs and got exactly 1/3 cup of egg whites, but you may need more than two eggs to measure out exactly 1/3 cup)
1 ¼ cups granulated sugar
Zest of one orange
2 tablespoons honey
2 ½ cups almond flour
½ teaspoon baking powder
½ cup powdered sugar

Steps:

  • In a medium bowl, mix egg whites, sugar, orange zest and honey with a whisk until smooth.
  • Add the almond flour and baking powder and mix with a wooden spoon or rubber spatula until moist and all of the dry ingredients are absorbed into the wet and combined.
  • Cover and refrigerate for one hour and as long as 24 hours. I made my dough the night before then baked the next morning.
  • When ready to bake, preheat oven to 325 degrees F with two racks in top two positions.
  • Cover two cookie sheets with parchment paper.
  • Place the powdered sugar in a small bowl.
  • Roll the dough on your counter with your hands into a fat log and cut it into two equal pieces.
  • Roll each piece out into logs and cut in half then each piece in half again. Then cut each piece into three. This will give you 24 pieces.
  • Roll each piece into a ball then roll in the powdered sugar then onto the cookie sheets, 12 per tray.
  • Bake both together for 15-17 minutes, rotating the pans half way through.
  • The cookies are done when they start to crackle and flatten out and are slightly browned on the bottom. The centers will be very soft so don't go by the feel of the cookie and don't lift off the cookie sheet yet.
  • As they cool on the cookie sheet, they stiffen up and have a crisp outside and a chewy center.
  • Store at room temperature in an air-tight container.

Nutrition Facts : ServingSize 1 cookie, Calories 119 calories, Sugar 13.5 g, Sodium 2.1 mg, Fat 2.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 0.5 g, Protein 1.8 g, Cholesterol 0 mg

ALMOND-ORANGE FINANCIER



Almond-Orange Financier image

Rich and buttery, this French cake is named for its resemblance to a banker's bar of gold. We've added flecks of orange zest to punctuate the classic almond-flavored batter and baked it in a tart pan, rather than in the traditional individual molds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
1 cup almonds, lightly toasted (4 1/2 ounces)
1 2/3 cups confectioners' sugar, plus more for dusting
1/2 cup all-purpose flour
1/4 teaspoon salt
Finely grated zest of 1 orange
6 large egg whites, lightly beaten
Candied Orange Peelfor garnish

Steps:

  • Preheat oven to 450 degrees. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter; transfer to freezer.
  • Using a food processor, pulse almonds until finely ground. In a large bowl, combine ground almonds, confectioners' sugar, flour, salt, and orange zest. Add egg whites, and whisk to combine. Slowly stir in butter.
  • Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400 degrees and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
  • Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners' sugar.

ORANGE SPICED ALMONDS



Orange Spiced Almonds image

After snacking on these tangy nuts at a local fair, I searched my cookbooks for a similar recipe. It took several trials, but now these sugar-and-spicy treats are a tradition!

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 8

2/3 cup sugar
3 teaspoons grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 large egg white
1 tablespoon orange juice
3 cups whole unblanched almonds

Steps:

  • In a small bowl, combine the sugar, orange zest, cinnamon, allspice and ginger. In a small bowl, beat egg white and orange juice. Add almonds; stir to coat. Sprinkle sugar mixture over almonds; mix well. Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove to waxed paper to cool.

Nutrition Facts :

ALMOND AND CANDIED ORANGE ZEST BARS



Almond and Candied Orange Zest Bars image

Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 10 dozen

Number Of Ingredients 3

Citrus Cookie Dough
1 cup chopped toasted blanched almonds
1/2 cup chopped candied orange peel

Steps:

  • Once the flour is incorporated according to dough recipe, beat in almonds and orange peel. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.
  • Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CANDIED FRUIT BARS



Candied Fruit Bars image

Joyful red and green cherries give these cookies a "holiday look."

Provided by Land O'Lakes

Categories     Bar     Dessert

Yield 48 bars

Number Of Ingredients 12

Crust
2 1/2 cups vanilla wafter crumbs
1/3 cup Land O Lakes® Butter melted
Topping
1/2 cup pecan halves
1/3 cup halved candied green cherries
1/3 cup halved candied red cherries
1/3 cup chopped candied pineapple
1 (14-ounce) can sweetened condensed milk
2 tablespoons orange juice
1 teaspoon freshly grated orange zest
1/8 teaspoon ground nutmeg

Steps:

  • Heat oven to 350°F.
  • Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Bake 8-10 minutes or until lightly browned.
  • Arrange pecans, green cherries, red cherries and pineapple on top. Combine all remaining ingredients in medium bowl; mix well. Pour over fruit and nuts. Bake 22-25 minutes or until edges begin to brown. Cool completely. Cut into bars with sharp, wet knife.

Nutrition Facts : Calories 95 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 50 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

CANDIED ORANGE ZEST



Candied Orange Zest image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

4 to 5 navel oranges, peeled with no remaining pith, cut into 2-inch long strips
1 cup sugar
1 cup water
3 cups sugar for crystallizing

Steps:

  • Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
  • TIP:
  • RED ORANGES
  • Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

CHOCOLATE AND ORANGE OLIVE OIL POPCORN SNACKS



Chocolate and Orange Olive Oil Popcorn Snacks image

Provided by Giada De Laurentiis

Time 20m

Yield 12

Number Of Ingredients 5

4 heaping cups Simply7 by Giada De Laurentiis Butter popcorn
1/3 cup pure maple syrup
2/3 cup creamy almond butter
1 teaspoon grated orange zest (from 1 orange)
1/2 cup dark chocolate chips (such as Guittard)

Steps:

  • Lightly grease an 8-inch square baking dish with coconut oil. Line the pan with one strip of parchment paper, overhanging the pan on each end, and set aside.
  • Place the popcorn in a large bowl. In a small saucepan, bring the maple syrup to a simmer over medium heat. Whisk in the almond butter and orange zest, stirring until smooth. Remove from the heat and pour the mixture over the popcorn. Using a rubber spatula, toss to coat well, breaking up the popcorn a bit in the process.
  • When cool to the touch, stir in the chocolate chips. Scrape into the prepared pan and smooth the top with the spatula. Refrigerate until set, at least 1 hour. Cut into bars and serve.

Nutrition Facts : ServingSize 12, Calories 164

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RECIPE FOR ORANGE ALMOND COOKIE BARS- ORANGE ZEST AND ...
Nov 21, 2017 - Orange Almond Cookie Bars recipe! Spiced with orange, cardamom, and almond, these cookies are the perfect addition to your holiday baking. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


CHRISTMAS COOKIE SALE - PINTEREST
Nov 11, 2012 - You’re Invited, Saturday, Dec 15th, 9am - Noon “CHRISTMAS COOKIE SALE at Malletts Bay Congregational Church”, 1672 West Lakeshore Drive, Colchester VT 05446 Please let me know if you'd like to participate in the baking or buying! :-). See more ideas about christmas cookies, baking, congregational church.
From pinterest.com


ALMOND AND CANDIED ORANGE ZEST BARS | COOKIE SWAP RECIPES ...
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From pinterest.co.uk


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