"These cookies are Roxanne Lecrivain's mini version of stollen, the traditional German Christmas bread studded with dried and candied fruit and filled with marzipan. Stollen's "not hard if you follow the steps," she says. "You put everything in the mixer. Or you can do it by hand. It's instant yeast, so you just put it all together - warm ingredients so the flour doesn't seize up. The fact that [the ingredients] are at room temperature means it blends well together." Her California touch is candied citrus made with clementines from a neighbor's tree."
"To remove bitterness from the peels, put the the peel (not the segments) in a large pot, cover with water and bring to a boil. Reduce to a simmer; simmer the peels for 15 minutes, then drain the water. Add the clementine segments, sugar and about 4 cups of fresh water to the same pot with the peels. Bring to a boil, then reduce the heat to a simmer. Simmer until the segments are translucent, at least 1 hour."
Mini stollen-style cookies combine candied clementine segments and peel with a marzipan center to echo traditional German stollen. Clementines are peeled, segments separated, and peels boiled to remove bitterness. Segments and peels are simmered with sugar and water until translucent, then drained and dried for up to 24 hours or used immediately; syrup can be reserved. Marzipan is made by mixing powdered sugar, egg white, almond flour, salt, and flavoring such as almond extract or orange blossom water, with optional rum. Warm, room-temperature ingredients and instant yeast simplify mixing and ensure a smooth dough.
Read at Los Angeles Times
Unable to calculate read time
Collection
[
|
...
]