Tuesday, December 20, 2005

I'm finished with the almond roca.

Not funny.

Yet another attempt has produced a wierd sugary confection. I can only surmise that this time I undercooked the roca. I found the right pan, found the right burner, but apparently I missed the ball on the right thermometer. And of course, this batch is beautiful from the pan. Looks great, perfectly tempered chocolate scattered with crumbled toated almonds, it LOOKS fabulous. a nibble into the contents is sorely disappointing. The flavor is there this time, but the texture is way off. Glancing at the recipe, it seems that I accidentally omitted the 1/2 teaspoon of salt called for in the recipe, but I can't imagine that the salt affects much more than the flavor in this application. I could be wrong though...

So if you are one of the recipients of a package containing Almond Roca, enjoy it. It's all I am making this year, because it breaks my heart dumping out batch after batch of almonds, butter, and sugar. I have enough almonds yet to try a half batch- and I may do that, but mostly, the Candy Gods are not smiling on me. I think I will stick with the truffles while I am on a roll with the chocolate.

On a positive note, I managed to make one of Andy's favorite cookies today without incident. Greek Honey Nut Wedges combine the Greek favorites of lemon, cinnamon, and honey, and wow, do they make a good cookie. This is a recipe I got from a Better Homes and Garden's Holiday Cookie issue years ago. I actually make mine smaller, so I divide the dough into 8 portions instead of the 4 suggested in the recipe. Then I cut each round into 8 pieces instead of 12.

* Exported from MasterCook *
Greek Honey-Nut Wedges

1 package cream cheese -- (8 oz.) softened
1/2 cup butter ( no substitutes) -- softened
2 TBSP. sugar
2 TBSP. milk
2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp. ground cinnamon
1/3 cup honey
2 TBSP. lemon juice
2 cups finely chopped walnuts
1 TBSP. sugar
1/8 tsp. ground cinnamon

Beat cream cheese and butter on medium-high speed for 30 seconds. Beat in 2 TBSP.sugar and 2 TBSP. milk till combined well. Beat in as much of the flouras you can with the mixer. Stir or knead in any remaining flour.Divide dough into four portions. If necessary, cover and chill for 1-2 hours or tilleasy to handle.Meanwhile...combine 2/3 cup sugar ,1 1/2 tsp. cinnamon,the honey and lemon juicein a mixing bowl. Stir in chopped walnuts ; set aside.
Roll one portion of dough on a lightly floured surface into an 8" circle.Carefully transfer to a cookie sheet to an ungreased cookie sheet. Spread halfof nut mixture on top to within 1/2" of edged of circle.Roll another portion of dough into an 8" circle. Place this one over the topof the nut covered circle.Seal edges with a fork. Brush the top with milkand sprinkle with the combined 1 TBSP. sugar & 1/8 tsp. cinnamon.Repeat with remaining dough and filling.Bake in a preheated 350 F.oven for 15-20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into into 12 wedges.( a pizza cutter is great for this ) Transfer to wire racks to cool completely.Makes 24 pieces.

NOTES : 1/3 Less Fat Cream Cheese works just as well as full fat for this cookie.

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