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Clementine-Filled Cookies Recipe

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This recipe for Clementine-Filled Cookies is from The Hartman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. blanched almonds
2 1/2 cups confectioners sugar
2 1/2 tsp. Clementine zest
3 large egg whites
1/4 tsp. cream of tartar
1/4 cup granulated sugar
6 tbsp unsalted butter
1 tsp. Clementine juice
1 tsp. lemon juice
Directions:
Directions:
Line two baking sheets with parchment and fit a pastry bag with a 1/2-inch plain tip; set aside. Blend almonds in a food processor until finely ground. Add 1 3/4 cups confectioners' sugar and 2 tsp. zest; pulse to combine. In a separate bowl whip egg whites and cream of tartar to soft peaks. Sprinkle in granulated sugar and whip to stiff peaks. Fold almond mixture into egg whites in two batches.Transfer batter to pastry bag and pipe 1-inch rounds an inch apart on prepared baking sheets; let sit, one hour at room temperature.Heat oven to 300ºF with two rack centered. Bake rotating position after 10 minutes,until cookies are golden,about 20 minutes. Cool completely before removing from parchment.
Make filling:Beat together butter,1/2 tsp. zest and juices. Add 3/4 cup confections' sugar and beat until fluffy, 1min. Pipe a small amount on the bottom side of the half cookies; sandwich with the other half of the cookies.
Number Of Servings:
Number Of Servings:
makes 32 cookies

 

 

 

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