Allisons Honeyed Almond Cherry Shortbread Food

ALLISON'S HONEYED ALMOND-CHERRY SHORTBREAD

Steps:

• Prepare the macerated cherries: Combine all ingredients in a medium bowl, and toss to combine. Let stand for about 1 hour, stirring occasionally.
• Make the honeyed almonds: Cook honey and butter in a medium saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, salt, and vanilla. Stir to coat completely. Remove from heat, and spread on a parchment-lined baking sheet. Let cool, about 30 minutes, then coarsely chop.
• Make the dough: Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add macerated cherries, and mix until combined. Add flour and salt, and mix until dough just comes together, about 1 minute. Add honeyed almonds, and mix until just combined.
• Turn out dough onto a piece of parchment, and form into a 2 1/2-by-16-inch rectangular log, pressing edges with a ruler to shape; wrap in parchment. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen for up to 3 months.) Cut dough into 1/4-inch-thick slices, and arrange on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
• Preheat oven to 300 degrees. Bake until cookies are golden and set, 30 to 35 minutes. Let cool completely on baking sheets.

CHERRY ALMOND SKILLET SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
• In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
• Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
• Bake until slightly brown on top, about 35 minutes.
• Cool the shortbread in the skillet. When cool, cut into wedges.

CHERRY ALMOND SHORTBREAD

Steps:

• Cream butter and sugar well in a large bowl.
• Add remaining ingredients.
• Work into butter mixture.
• Shape into 4 rolls about 1 1/2 inches in diameter.
• Put each roll into waxed paper and chill.
• Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.

CHERRY AND ALMOND SHORTBREAD

Steps:

• Beat butter and sugar together until pale
• Stir in ground almonds, then glace cherries, chopped.
• Stir in flour until you have a paste.
• Turn onto lightly floured work surface & gently roll until 1cm thick
• Cut into rounds, fingers or shapes. Put on baking sheet and sprinkle with caster sugar.
• Chill for 20-30 mins
• Bake for 15-20 mins on 190° gas mark 5
• Cool on wire rack

CHERRY ALMOND BARS

Steps:

• Preheat oven 350 degrees.
• Spray 9x13 inch baking dish with oil.
• In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
• OR.
• Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
• Press mixture over bottom of baking dish.
• Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
• Meanwhile, in a bowl, stir flour, baking powder and salt.
• In a separate bowl, put beaten eggs then stir in brown sugar.
• Gradually stir in flour mixture, then add almonds and cherries.
• Spread over warm base.
• Bake in centre of oven until filling is set, 25 - 30 minutes.
• To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
• Gradually beat in 2 cups icing sugar until fluffy.
• Cover and set aside. Cool bars, then spread icing evenly over top.
• Refrigerate at least 2 hours before cutting into bars.
• Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
• Note: if you use the cherry juice for the frosting it will be a nice pink colour!

TOASTED ALMOND MILK WITH HONEY

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Remove from oven; let cool, and roughly chop.
• Place almonds and milk in a medium saucepan; cook over medium heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, about 30 minutes.
• Strain milk mixture into a warmed pitcher or another saucepan; stir in honey until combined. Divide among four coffee cups; add a shot of amaretto, if using, to each. Serve immediately.

CHERRY ALMOND SHORTBREAD COOKIES

Steps:

• Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
• Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
• Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
• Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 81/2x13/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
• Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Unwrap dough and cut into 3/8-inch-thick slices. Place cookies on large ungreased baking sheet, spacing 1 inch apart. Place 1 cherry in center of each cookie.
• Bake 10 minutes. Press cherries into cookies (cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed, about 18 minutes longer. Cool cookies on sheet on rack 5 minutes. Transfer cookies to rack to cool completely. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.