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Tangerine-Scented Almond Cookies




Source of Recipe


Aglaia Kremezi, author of "The Cooking of the Greek Islands,"


List of Ingredients




4 organic tangerines
1 pound blanched almonds
2 cups sugar
Confectioners’ sugar or granulated sugar


Recipe



Peel the tangerines and place the peels in a small saucepan; reserve the tangerines. Add cold water to cover and bring to a boil. Drain the peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under plenty of cold running water and drain again. Dry completely with paper towels.

Combine the almonds and tangerine peels in a food processor and process until finely ground. Strain the juices of the reserved tangerines through a sieve set over a bowl, pressing against the fruit to release all the juices.

In a large saucepan, combine the almond mixture, sugar and 2/3 cup of the tangerine juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let cool.

Shape tablespoon-sized portions of the mixture into 1 1/2-inch-high pear shapes, wetting your fingers with the remaining tangerine juice. Arrange on a tray while you shape all the mixture.

Dredge each cookie in confectioners’ or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid.

Let stand for at least 3 days before serving.