Orange And Brazil Nut Squares Food

ORANGE BRAZIL NUT TART

Steps:

• Preheat the oven to 350 degrees. Line a 10 inch round cake pan with parchment paper, butter and flour.
• In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside.
• In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish.
• In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan.
• Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely.
• Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper.
• Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake.
• In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts.
• Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve.

ORANGE AND NUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9" x 12") using your fingertips.
• Bake for 25 minutes.
• Let cool.
• Spread the marmalade over the cookie.
• Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool.
• Cut the cookie into 12 bars or squares.
• Serve or store in an airtight container.

BRAZIL NUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks.

ORANGE SQUARES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
• Cut in butter until mixture is crumbly.
• Press into bottom of a 13x9x2-inch baking pan.
• Bake for 20 minutes, or until lightly browned.
• In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
• Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
• Pour over crust.
• Bake for 20 minutes, or until set.
• Sprinkle with confectioners' sugar, if desired.
• Cut into squares to serve.