Compliments - Inspired.ca

Almond-Orange Cookies
Prep time: 20 min. Total time: 35 min., plus at least 1 hour
for chilling Makes: 40 cookies
1 cup (250 mL) Compliments All Purpose Flour
1 / 2 cup (125 mL) cornstarch
Pinch of salt
3 / 4 cup (175 mL) unsalted butter, room temperature
3 / 4 cup (175 mL) icing sugar
1 large egg, lightly beaten
2 tbsp (30 mL) finely grated orange zest
1 pkg (100 g) Compliments Ground Almonds
Compliments Slivered Almonds, for garnish
1. Sift flour, cornstarch and salt into a mixing bowl. Mix and set
aside. In another bowl, cream butter with icing sugar. Add egg
and orange zest and mix well to distribute the zest. Mix in
ground almonds. Stir in flour mixture to form a dough.
2. Press dough together and roll into a long tube about 1 1 / 2 in.
(4 cm) in diameter. Wrap in parchment paper, then plastic wrap.
Refrigerate for at least 1 hour or overnight.
3. Preheat oven to 300 o F (150 o C). Unwrap and slice cookies
1 / 4 in. (5 mm) thick, pressing one slivered almond into the centre of
each cookie. Bake on a parchment paper-lined tray for
12 to 15 min., or until cookie edges are lightly browned. Cool on
wire rack and store in an airtight container for up to 2 weeks.
per serving (2 cookies): 70 calories, 1 g protein, 4.5 g total fat,
2.5 g saturated fat, 15 mg cholesterol, 7 g carbohydrates, 0 g fibre,
10 mg sodium, 2 mg potassium
tip
wrap this dough log tightly with
Parchment paper and plastic wrap and
keep it in the freezer for up to two months.
Chocolate fruit & nut Bark
Prep time: 5 min. Total time: 15 min., plus 2 to 3 hours for chilling
Makes: 30 pieces
4 cups (1 L) Compliments Semi-Sweet Chocolate Chips
1 / 4 tsp (1 mL) ground cardamom
1 / 2 cup (125 mL) Compliments Unsweetened Coconut
1 / 2 cup (125 mL) Compliments Dried and Sweetened Blueberries
1 / 2 cup (125 mL) Compliments Dried Apricots, chopped and divided
1 / 3 cup (75 mL) Compliments Chopped Walnuts, divided
3.5 oz (100 g) white baking chocolate
1. In a heat-proof bowl, melt chocolate chips in the microwave using 1 min. bursts
on medium power, stirring in between. Stir in cardamom, coconut, blueberries
and half of the apricots and walnuts. Spread chocolate mixture into a plastic
wrap-lined 13 x 9 in. (3 L) baking dish and smooth the surface. Refrigerate until
well set, about 2 hours.
2. Melt white chocolate in the microwave using short bursts on medium power,
stirring in between. Cool until chocolate no longer feels hot to the touch. Letting
white chocolate drip off the end of a spoon, drizzle the surface of the dark
chocolate first vertically, then horizontally. Sprinkle with remaining dried apricots
and nuts. Return to the fridge for at least 40 min., or until very firm. Break into
pieces, pack into an airtight container and store in a cool dry place up to 3 weeks.
per serving (1 PIECE): 220 calories, 3 g protein, 12 g total fat, 6 g saturated fat,
0 mg cholesterol, 27 g carbohydrates, 3 g fibre, 0 mg sodium, 0 mg potassium
go online For a list of must-have baking tools,
visit compliments.ca/inspired
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