LEMON AND ALMOND BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
LEMON ALMOND COOKIE BRITTLE
Toasted almonds and lemon are a delicious combo. The brittle adds yummy texture.
Provided by AllieGeekPi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.
- Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
- Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
- Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
- Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.
Nutrition Facts : Calories 129.5 calories, Carbohydrate 13.3 g, Cholesterol 15.3 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 53.2 mg, Sugar 6.7 g
LEMON ALMOND COOKIE BRITTLE
A unique and delicious way to make cookies!
Provided by RecipeGirl.com
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- In a large bowl, use an electric mixer to beat the butter on medium to high speed for 30 seconds. Add the sugar, lemon zest, vanilla and salt; beat until combined, scraping the sides of the bowl occasionally. Beat in as much flour as you can with the mixer. When it becomes too thick, stir in any remaining flour, lemon zest, and 1/3 cup of the almonds with a wooden spoon.
- Press the dough evenly into the bottom of an ungreased 13x9x2-inch rimmed baking sheet. Sprinkle the remaining almonds over the top; press lightly into the surface.
- Bake for about 20 minutes or until the top is golden. Cool in the pan on a wire rack. If desired, sprinkle with powdered sugar. Break or cut into pieces.
Nutrition Facts : ServingSize 1 piece, Calories 163 kcal, Carbohydrate 14 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 65 mg, Fiber 1 g, Sugar 7 g
LEMON & ALMOND BRITTLE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 6
Steps:
- Coat a 12 X 17 inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge. Stir in remaining ingredients. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto prepared baking sheet without spreading. Let cool. Break into pieces.
ALMOND BRITTLE COOKIES
These take a little bit of work, but they are well worth it. Surpise a far-away friend or family member with this treat, as it travels very well, and is ideal for shipping. Prep times does not include chilling time, which is about 2-1/2 hours.
Provided by JackieOhNo
Categories Bar Cookie
Time 1h20m
Yield 60 cookies
Number Of Ingredients 20
Steps:
- Make cookie crust: Using electric mixer, beat butter at medium speed until light. Add sugar, salt, and orange zest; beat until fluffy, 3-5 minutes. Add egg, milk, and vanilla and beat until blended. Add flours and mix at low speed just until smooth. Refrigerate, wrapped in plastic wrap, until firm, at least 2 hours. Let dough warm at room temperature briefly before rolling out.
- Lightly butter 15-1/2x10-1/2" baking sheet. Roll out dough on lightly floured surface to rectangle slightly larger than baking sheet. Line baking sheet with dough, letting edges hang. (Dough can also be pressed into pan with fingertips.) Refrigerate at least 20 minutes.
- Heat oven to 400 degrees.
- Trim dough flush with pan. Prick all over with fork. Bake until light golden, 16-18 minutes. Prick any air bubbles with fork.
- Mix jam and liqueur together and brush over hot pastry.
- Make topping: Melt butter in heavy saucepan over medium heat. Stir in sugar, honey, and salt. Cook, stirring constantly, until sugar dissolves. Stir in cream and boil, stirring constantly, until lightly thickened, about 2 minutes. Remove from heat. Stir in vanilla, lemon juice, and almonds.
- Very gently spread almond mixture in smooth layer over pastry without disturbing raspberry glaze. Bake until bubbly and golden brown, 17-20 minutes.
- Cool completely in pan on wire rack. Cut into 1" squares. Store in airtight containers.
Nutrition Facts : Calories 137.6, Fat 7.8, SaturatedFat 3.5, Cholesterol 18.4, Sodium 10.4, Carbohydrate 15.9, Fiber 0.8, Sugar 7.7, Protein 2
COOKIE BRITTLE
"This recipe originally called for chocolate chips, but my family and friends like it better when I use peanut butter chips," remarks Betty Byrnes Consbruck of Gainesville, Florida. "I often make it for unexpected guests."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.
Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
LEMON ALMOND COOKIE BRITTLE
Toasted almonds and lemon are a delicious combo. The brittle adds yummy texture.
Provided by AllieGeekPi
Categories Almond Desserts
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.
- Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
- Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
- Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
- Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.
Nutrition Facts : Calories 129.5 calories, Carbohydrate 13.3 g, Cholesterol 15.3 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 53.2 mg, Sugar 6.7 g
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Cuisine AmericanCategory DessertServings 16Calories 193 per serving
- In a heavy 2-quart saucepan over medium-heat, heat the sugar, corn syrup, salt and water to boiling, stirring constantly until the sugar completely dissolves. Stir in the almonds. Set a candy thermometer in place and continue cooking, stirring frequently, until the temperature reaches 300 degrees, or the hard-crack stage (about 15 to 20 minutes). As the mixture begins to darken, stir constantly.
- Remove the saucepan from heat; stir in the butter and baking soda. Immediately pour onto the prepared cookie sheet. With 2 forks, quickly pull apart the almond mixture into a large rectangle.
- Place the cookie sheet on a wire rack and cool completely. Use your hands to break the brittle apart into small pieces. Store in a tightly covered container.
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