Find dried fruit & nut triangle cookies
recipe/receipe here and know how to make Florentine cookies.
Triangle Cookies
Thanksgiving desserts are a mouth-watering treat during the festival. Among the desserts, triangle cookies are one of the common favorites among the majority. It is simple to make and at the same time extremely delicious. 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. We bring you the recipe for triangle cookies which you can make for this Thanksgiving. This recipe will make about 35 to 40 cookies, depending on the size of diagonal cuts. The ingredients for the recipe are easily available. It takes about one and a half hour to prepare these cookies, including the time to assemble all the materials together.
How To Make Triangle Cookies
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, set it to 350° F and 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 set aside for later use.
- Take a heavy saucepan and pour cream, honey, corn syrup, brown sugar and sugar in it. Stir them well and place the saucepan over medium-low heat.
- Add butter to it and let it melt. Make sure to stir it constantly, so that it does not get stuck on the bottom.
- Cook for about 8 to 10 minutes or until 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 made before 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 cools down completely, use a sharp bladed knife to cut 2-inch wide strips crosswise and then cut across the strips diagonally, to make triangle cookies.
