Fruit and nut thins

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PREP TIME

15 min

TOTAL TIME

2 hrs 45 min

Makes

40 cookies

* PLUS 2 hours chill time
Fruit and nut thins

Photo, Liam Morgan.


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.

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Nutrition (per cookie)

  • Calories
  • 99,
  • Protein
  • 2 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 37 mg.
  • Visit our Holiday Cookies page for 160 recipes