Tangerine-Scented Almond Cookies
- 4 tangerines
- 1 pound blanched almonds
- 2 cups granulated sugar
- Confectioners' sugar, for garnish
- Peel the tangerines and place the peels in a small saucepan.
- Add cold water to cover and bring to a boil.
- Drain the peels, add fresh cold water to cover and bring to a boil again.
- Drain, rinse under cold running water and drain again.
- Dry completely with paper towels.
- In a food processor, combine the almonds and tangerine peels and process until finely ground.
- Strain the juices from the tangerines through a sieve set over a bowl, pressing against the fruit to release all the juice.
- In a large saucepan, combine the almond mixture, granulated sugar and 1/4 cup of the tangerine juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes.
- Let cool.
- Shape tablespoon-size portions of the mixture into 1 1/2-inch-thick pear shapes, wetting your fingers with the remaining tangerine juice to keep the dough from sticking to your hands.
- Dredge each cookie in confectioners' sugar to coat.
- Wrap the cookies individually in cellophane or cover tightly in a container.
- Let stand 3 days before serving.
- They will keep for 7 to 10 days.
tangerines, almonds, sugar, confectioners
Taken from cooking.nytimes.com/recipes/1783 (may not work)