Recipe

Tangerine-scented Almond Cookies (amygdalota Me Mandarini) Recipe

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Ingredients

Directions

Step #1 Peel tangerines & place the peels in a saucepan.
Step #2 Set the tangerines aside.
Step #3 Add enough cold water to cover the peels & bring to a boil.
Step #4 Drain the peels, & add fresh cold water to cover them, & bring them to the boil again.
Step #5 Drain & rinse with cold running water.
Step #6 Dry completely with paper towels.
Step #7 Combine the almonds & tangerine peels in the food processor/blender & pulse repeatedly until they are finely ground.
Step #8 Juice the tangerine fruit by placing them in a sieve set over a bowl, & pressing against the fruit to mash & release all the juice.
Step #9 Combine the almond mixture, & let simmer, stirring constantly, sugar & 2/3 c of the tangerine juice In a large-ish saucepan, until the sugar has dissolved - about 7 mins.
Step #10 Let cool.
Step #11 Shape the mixture into tbsp size portions, making a pear shape of about 1 1/2".
Step #12 Wet your fingers with remaining tangerine juice to make the job easier.
Step #13 Dredge each cookie in confectioner's sugar to coat.
Step #14 Wrap individually in cellophane, colored plastic wrap, or just place this in a single layer in a container with a lid.
Step #15 Let stand 3 days before serving.
Enjoy the Tangerine-Scented Almond Cookies (Amygdalota Me Mandarini) recipe