Find dried fruit & nut triangle cookies recipe/receipe here and know how to make Florentine cookies.

Thanksgiving : Desserts : Triangle Cookies

Triangle Cookies

Freshly baked cookies can be cooled and stored in an airtight jar at cool room temperature for about one week or in the freezer for up to three weeks. This recipe will make about 35 to 40 cookies, depending on the size of diagonal cuts. You can find candied orange peel used here in supermarkets and specialty food stores. It takes about one and a half hour to prepare these cookies, including the time to assemble all the materials together.

Ingredients:

For Pastry:

¼ tsp Kosher Salt
½ cup Granulated Sugar
2 cups All-purpose Flour (unsifted)
8 oz Chilled Unsalted Butter

For Topping:

1 cup Sliced Almonds
1 tbsp Finely Chopped Crystallized Ginger
¼ cup Coarsely Chopped Candied Orange Peel
1 tbsp Mild Honey
1 tbsp Light Corn Syrup
6 tbsp Unsalted Butter
1/3 cup Shelled Raw Pistachios cut into halves and pieces
1/3 cup Dried Cranberries
1/3 cup Heavy Cream
1/3 cup Granulated Sugar
1/3 cup Packed Light Brown Sugar

Method:

For Pastry:

Adjust the rack in the center of oven and set it to 350° F to preheat it.
Blend flour, sugar and salt together well.
Melt the butter in a pan and add it to the flour mix.
Knead the flour mix into crumbly dough.
Put the dough in a 10 ½ x 15 ½ x 1 inch jelly-roll pan to form an even surface and press it with the fingertips to form the crust.
Bake for about 15 to 20 minutes or until the dough is set and pale gold on top.
Keep the oven on.

For Topping:

Toast the sliced almonds in the oven heated to 350° F for 7 to 10 minutes.
Put almonds, pistachios, ginger, orange peel and cranberries in a small bowl and put it aside for later use.
Take a heavy saucepan and pour cream, honey, corn syrup, brown sugar and sugar into it.
Stir it well and put the saucepan over medium-low.
Add butter to it and let it melt.
Stir constantly so that it does not get stuck to the bottom.
Cook for about 8 to 10 minutes or if you are using a digital thermometer, the temperature reaches about 235° F and mixture turns into a thick and hot mix of the color of straw.
Remove the pan from heat and add nuts and fruits mix to it.
Pour the topping on the partially baked pastry from above and spread it thinly.
Bake for about seven minutes and when the topping liquid melts, spread it more evenly over the pastry.
Put the pastry back in the oven for about 15 minutes or until it is golden on top.
Keep it on the wire rack to cool.
When it is cooled completely, use a sharp bladed knife to cut 2-inch wide strips crosswise and then cut across the strips diagonally to make triangle cookies.