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La Belle Cuisine - More Cookie Recipes

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Swiss Walnut Fingers

 

 

 

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Swiss Walnut Fingers

The Best of Craig Claiborne: More than 1,000 Recipes from His Cooking Columns in the New York Times
The Best of Craig Claiborne:
More than 1,000 Recipes from
His Cooking Columns in the New York Times

by Craig Claiborne with Pierre Franey, 1999, Times Books/Random House

Yield: About 16 cookies

The Cookies:
1 cup ground walnuts, about 1/4 pound
1 cup ground almonds, about 1/4 pound
1/2 cup flour
3 tablespoons superfine sugar
1 teaspoon grated orange rind [zest]
1/4 teaspoon ground allspice
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cinnamon
1/2 cup chopped citron or other fruitcake mixture
1 egg white, stiffly beaten
1 tablespoon honey
1 tablespoon Grand Marnier or Cognac

The Glaze:
2 tablespoons confectionersí sugar
1 tablespoon water
1 tablespoon Grand Marnier or Cognac
 

1. Preheat the oven to 325 degrees F.
2. Combine the ground nuts, flour, sugar, orange rind, spices, chopped citron, and egg white. Heat the honey with the Grand Marnier and add it.
Blend well with the hands.
3. Shape the batter into a rectangle about 3 x 12 inches. Cut into fingers about 3/4 inch thick. Place the fingers on an oiled baking sheet and bake
for 1/2 hour.
4. For the glaze, combine the sugar, water, and Grand Marnier. Brush the mixture over the fingers and let stand until dry.

 

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