PECAN DIAMONDS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h30m
Yield 50 small diamonds
Number Of Ingredients 14
Steps:
- To prepare the dough, put the butter, sugar, shortening, egg yolks and vanilla extract in a mixing bowl and beat to blend well.
- Sift the flour, baking powder and salt together and fold this into the butter mixture. Shape into a soft ball. Wrap in plastic wrap and chill overnight.
- Be advised that the pastry in this recipe may crack or fall slightly apart when it is transferred to a baking dish. If it does, it may be patched with the fingers.
- Have ready a rimmed baking dish measuring about 8 by 12 inches. Remove the ball of dough from the refrigerator and let it stand to soften briefly, about 10 to 15 minutes. Shape the dough by hand into a rectangle measuring about 4 by 8 inches.
- Lay out a length of clear plastic wrap on a flat baking sheet and place the dough in the center. Cover with a second length of clear plastic wrap and roll the dough out into a rectangle measuring about 8 by 12 inches. Remove the top layer of plastic wrap. Invert the baking dish over the dough and quickly turn both the baking dish and the dough, letting the dough fall into the dish to cover the bottom of it. If the dough breaks or falls apart, it may be patched with the fingers with bits of dough.
- Meanwhile, preheat the oven to 350 degrees.
- Prick the dough all over with the tines of a fork.
- Bake the dough for 10 minutes. Let it cool while you prepare the filling. Let the heat in the oven remain constant at 350 degrees.
- To prepare the filling, combine the butter, honey, granulated sugar and brown sugar in a saucepan and bring to the boil. Cook, stirring, exactly three minutes.
- Remove from the heat and let cool. Fold in the pecans and stir in the cream. Blend well and immediately pour onto the baked crust. Spread evenly over the crust. It is advisable to cover the bottom of the oven with aluminum foil to catch any drippings. Place in the oven and bake 35 minutes. Let cool completely. Run a knife around the outside edge of the candy. It may be unmolded. Cut the candy into diamond shapes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 11 milligrams, Sugar 5 grams, TransFat 0 grams
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- Cream the butter with the sugar until it becomes very smooth and lighter in color, about 1-2 minutes. Add the egg yolks and vanilla and mix until combined. Turn off the mixer and add the flour. Mix on low speed until almost all the flour is incorporated.
- Turn the dough out onto a lightly floured surface and knead together. Split the dough in 1/2 and roll each piece into a 12" long log. Use a ruler or another flat tool to square off the sides of the logs. Transfer the logs to a parchment or silicone baking mat lined half sheet pan. Wrap the logs in plastic and chill about 20 minutes to firm up the dough. (see note)
- Pour the crystal sugar in a 12" long line in the middle of a piece of parchment paper or a silpat. Brush one of the dough logs lightly on the top and sides with egg white. Set the log, egg white side down, onto the crystal sugar. Brush the last side of the log with egg white. Roll the log in the sugar and press gently to adhere a coating of sugar on all 4 sides. Repeat with the other log. Return the sugar coated logs to the parchment lined pan. Chill another 20 minutes.
- Preheat the oven to 350°F. If you have a second sheet pan line it with parchment paper or a silicone baking mat.
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