Turkish Delight Biscotti Recipes

TURKISH DELIGHT

Steps:

• Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
• Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
• Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
• When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

TURKISH DELIGHT

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.

EASY SYRIAN RECIPE FOR TURKISH DELIGHT - RAHA

Steps:

• Line your baking tray with baking paper and dust with cornstarch. Set aside.
• In a small pot or saucepan, mix 3/4 cup cold or room temperature water with the cornstarch and white sugar.
• Bring to a boil, stirring very frequently. As soon as it starts bubbling, lower to medium heat and add remaining 1/4 cup water, icing sugar, and lemon juice.
• Stir frequently on medium heat for around 30 minutes, or until the mixture gets smaller in size, and thick enough that it's becoming harder to stir. (See notes above to know how to check for doneness)
• Add rosewater and orange blossom water, stir well.
• Transfer immediately to prepared baking tray.
• Use a lightly oiled rubber spatula or the back of a lightly oiled spoon to smooth the top of the mixture (it should be around 1 inch thick)
• Refrigerate for at least 4 hours, but preferably overnight.
• Once the mixture has set into its firmer texture, use a lightly oiled knife to cut into little cubes.
• But each cube with cornstarch and serve.

TURKISH DELIGHT BISCOTTI

Steps:

• Beat together butter, sugar and almond paste until fluffy.
• Beat in eggs and vanilla.
• Add flour, baking powder and salt.
• Blend until smooth.
• Fold in nuts and fruit.
• Divide dough in half and shape each into a log about 3 inches wide and 3/4 inches high.
• Bake for 25 minutes in a preheated 350F oven.
• Let cool for 10 minutes, then slice diagonally into slices.
• Put slices back into the oven at 275F and toast each side for 10 minutes.