Candied Orange Wafers Recipes

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CANDIED CITRUS



Candied Citrus image

This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 1 dozen citrus slices.

Number Of Ingredients 3

2-1/4 cups sugar
2 cups water
10 to 12 large tangerine or medium orange slices

Steps:

  • In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE



Chocolate-And-Nut-Crusted Candied Orange image

Chocolate and orange is an iconic wintertime pairing for good reason; the rich chocolate contrasts beautifully with the peak-season oranges. Here, we've made an easy candy from this dynamic duo that is perfect for giving as holiday gifts this year.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 25m

Yield Makes 16

Number Of Ingredients 4

16 sweetened dried orange slices (available at olivenation.com)
3/4 cup dark melting wafers (about 4 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate
2 tablespoons finely chopped roasted almonds or raw pistachios, preferably Sicilian
2 tablespoons finely chopped candied ginger or dried apricot

Steps:

  • Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
  • Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

CANDIED-ORANGE WAFERS



Candied-Orange Wafers image

(Teules de Taronja) These crisp cookies are shaped like the terra-cotta roof tiles, teules (tejas in Castilian Spanish), that top village houses-old and new-throughout Spain. Almonds are a common ingredient in Catalan cookies, but we took another cue from the Moors and added candied orange.

Yield Makes 12 to 14 cookies

Number Of Ingredients 7

1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1/4 cup minced candied orange zest
1/2 teaspoon vanilla
2 large egg whites
1/4 cup all-purpose flour
Silpat or Exopat nonstick pad

Steps:

  • Preheat oven to 400°F.
  • Beat together butter, sugar, zest, and vanilla with an electric mixer on high speed until light and fluffy. Reduce speed to low and beat in egg whites. (Mixture will look curdled.) Whisk in flour just until incorporated.
  • Drop 4 rounded tablespoons of batter about 3 inches apart on a baking sheet lined with nonstick pad. Spread batter evenly into 4‚- to 5-inch circles with back of a spoon dipped in cold water. Bake cookies in middle of oven, turning sheet 180 degrees halfway through baking, until golden brown, about 10 minutes total.
  • Cool cookies 30 seconds on baking sheet (to facilitate removal), then carefully remove cookies with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. (If cookies become too brittle to drape over rolling pin, return to oven a few seconds to soften.) When cool, transfer cookies to an airtight container. Make more cookies in same manner, cooling and cleaning nonstick pad and baking sheet between batches.

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