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Fruit And Nut Thins

3

  • Prep Time15 mins
  • Total Time2 hrs 45 mins
  • Makes40 cookies
*PLUS 2 hours chill time
Fruit And Nut Thins

Photo, Liam Morgan.

Chatelaine Triple Tested

These crisp, fruitcake-adjacent cookies are loaded with pistachios, hazelnuts, dried cranberries and candied oranage peel.

Ingredients

  • 2 3/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1 1/3 cups coarse demerara sugar

  • 1/2 cup unsalted butter

  • 1 tsp cardamom or cinnamon

  • 1/3 cup water

  • pinch of salt

  • 1/2 cup shelled, salted pistachios

  • 1/2 cup roasted peeled hazelnuts

  • 1/3 cup dried cranberries

  • 1/2 cup chopped mixed candied peel or orange peel

Instructions

  • LINE an 8 × 4-in. loaf pan with 2 large overlapping pieces of plastic wrap. Stir flour and baking soda in a bowl.

  • COMBINE sugar, butter, cardamom, water and salt in a medium pot over medium. Stir until sugar is dissolved, about 5 min. Remove from heat.

  • STIR pistachios, hazelnuts, cranberries and candied peel into sugar mixture. Stir in flour mixture until just combined.

  • SCRAPE into prepared pan. Fold plastic wrap over, pressing to flatten top. Freeze until firm, about 2 hours.

  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.

  • REMOVE dough from pan. Cut in half crosswise. Rewrap half and refrigerate. Cut remaining half of dough into scant ¼-in.-thick slices and arrange ½ in. apart on prepared sheets.

  • BAKE until golden, about 15 min. Repeat with remaining dough. Transfer to a rack to cool . Cookies will keep well in a covered container at room temperature for up to 1 week.


Nutrition (per cookie)

Calories 99, Protein 2g, Carbohydrates 15g, Fat 4g, Fibre 1g, Sodium 37mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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