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  • Candied Fruit Biscotti

    May 06, 2015 0 comment(s) Categories: Recipes

    Original recipe makes 6 dozen Change Servings Ingredients: 1/2 cup butter 2 cups white sugar 1 1/2 teaspoons anise extract 6 egg 5 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/3 cups diced mixed candied fruit Directions: 1.  In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour. 2.  Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. Roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes. 3.  Remove from the oven and let cool on the pans for

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  • Tutti Frutti Shortbread Cookies

    Apr 08, 2015 0 comment(s) Categories: Recipes

    Prep time 15 mins Cook time 15 mins Total time 30 mins Sweet glace fruit adds festive, colourful flair to buttery shortbread cookies. Serves: 4 dozen cookies Ingredients 2 cups unsalted butter ¾ cup sugar 2 tsp pure vanilla extract 4 cups flour ½ tsp salt 1½ cups mixed glace fruit Instructions Cream together the butter sugar and vanilla until very light and fluffy. Gently fold in the flour and salt until the dry ingredients are almost completely incorporated. Add the glace fruit and work into a soft dough. Form the dough into two 1½ inch wide logs. Wrap the dough logs in plastic wrap and chill for a couple of hours. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.) Preheat oven to 350 degrees when ready

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  • Glacé Baklava

    Apr 06, 2015 0 comment(s) Categories: Recipes
    glacé baklava

    Yield: 48 Servings Ingredients 4 eggs 1 pound blanched almonds, finely chopped 1 1/2 cups sugar 1 pound mixed glace' fruit, finely chopped 1 1/2 cups sugar 1 pound phyllo pastry sheets 1 pound sweet butter, melted 3 cups sugar 2 cups water 1/2 lemon, juiced 1 cinnamon stick Preparation In a saucepan, combine 3 cups of sugar, 2 cups water, juice of 1/2 lemon and cinnamon stick; bring to a boil and boil for 20 minutes. Cool and set aside. Beat eggs until light. Fold in almonds and sugar. Stir in fruit. Take 2 sheets of phyllo pastry, brush one at a time with melted butter, and place one on top of the other. On the long end of the phyllo sheet spread some of the fruit-and-nut mixture in a band about 1 inch wide. Fold in ends and roll like

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