Biscuits clin d'œil des Fêtes
4 portions | avec tartinade de canneberges et confiture de bleuets- Blé
- Pacanes
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Blé
Ces adorables biscuits clin d'œil sont aussi amusants à faire qu'à manger! Roulés dans des pacanes pour le croquant, ces petits trésors sont remplis de tartinade de canneberges acidulée et de confiture de bleuets sucrée pour un régal fruité et festif. Ingrédients : Farine tout usage (blé) • Sucre blanc • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Clémentine • Confiture de bleuets (sucre/glucose-fructose, bleuets, eau, pectine de fruits, acide citrique, mono- et diglycérides) • Pacanes • Œuf de catégorie A.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
½ tasse(s)
Sucre blanc
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
4 cs
Tartinade de canneberges
(Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
4 pièce(s)
Confiture de bleuets
56 g
Pacanes
(Contient: Pacanes Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Œuf
(Contient: Oeuf)
1 pièce(s)
Clémentine
Pas inclus dans votre livraison
8 cs
Beurre*
(Contient: Lait)
½ cc
Sel*
Ustensiles
Instructions
- Prepare a parchment-lined baking sheet.
- Zest clementine.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in their package until broken into small crumbs (or finely chop if you prefer). Add pecans to a shallow bowl.
- Add cranberry spread and blueberry jam to a small bowl, then stir to combine.
- Add flour and 1/2 tsp salt to a medium bowl, then whisk to combine.
- Separate egg yolk from egg white and place in two separate small bowls.
- Add clementine zest and sugar to a large bowl. Rub mixture together using your fingertips until fragrant. Add softened butter and 2 tsp water, then beat using a wooden spoon or handheld mixer until combined and fluffy, 2-3 min. Add egg yolk and beat until combined.
- Add flour mixture to the bowl with the butter mixture, then beat until combined and no floury streaks remain.
- Divide dough into 15-17 mounds, then roll each mound between the palms of your hand to form a ball.
- Brush one dough ball with egg white, then roll in pecans. Repeat with remaining dough balls. Place finished cookie dough balls on the parchment-lined baking sheet, spaced 1 inch apart. (NOTE: Use 2 baking sheets, if needed, to fit all of the cookies.)
- Using the back of 1/2 tsp measuring spoon, gently press the back of the spoon into the centre of each dough ball to form an indent. Repeat with remaining dough balls.
- Dollop 1/2 tsp-sized amounts of jam mixture into the centre of each indent.
- Place baking sheet in the fridge until cookie dough is firm, 15 min.
- Bake in the middle of the oven until lightly golden, 10-12 minutes.
- Remove holiday thumbprint cookies from the oven and let cool on the baking sheet for 2 min before transferring to a wire rack to cool completely.
