baking Archives - Liberation Nuts
Salted Caramel Millionaire’s Shortbread with Rosemary & Cashew Nuts

Salted Caramel Millionaire’s Shortbread with Rosemary & Cashew Nuts

The title of this recipe is a bit of a mouthful but it is possibly one of the best and most indulgent things I’ve ever made. Just the rosemary and salt alone make a delicious bite but in this recipe I’ve opted for ultimate decadence and have thrown in salted cashew nuts after being sent some to experiment with from Liberation Nuts.

Claire Saffitz – Chocolate-Nut Rugelach

Claire Saffitz – Chocolate-Nut Rugelach

This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. “Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.”   Servings: makes about 24   Ingredients   ½ cup unsweetened cocoa powder ¼ cup (packed) light brown sugar ½ teaspoon kosher salt ¼ teaspoon baking powder 2½ cups all-purpose flour, plus more ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces 2 large egg yolks ⅓ cup sour cream 1 teaspoon vanilla extract 1 13-ounce jar Nutella, divided 1½ cups finely chopped pistachios, pecans, and/or walnuts, divided 2 tablespoons demerara sugar, divided 1 teaspoon flaky sea salt, divided, plus more 1 large egg, beaten to blend   Method   Pulse cocoa, brown sugar, kosher salt, baking powder, and 2½ cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. Turn out dough onto a surface and knead several times until smooth and homogenous. Divide in half and form into ¾”-thick disks. Wrap in plastic and chill until firm, about 2 hours. Place racks in upper and lower thirds of oven and preheat to 350°. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to...
Caramelized Honey Nut and Seed Tart

Caramelized Honey Nut and Seed Tart

This recipe was originally created by Claire Saffitz for Bon Appetit Magazine. Photography by Christopher Testani. This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Liberation Peanut Butter and Zaytoun Date Balls

Liberation Peanut Butter and Zaytoun Date Balls

This recipe was specially created by the lovely team at Zaytoun.   “Only 5 minutes to create, these snacks may be bitesize but they pack a healthy punch to lift your energy levels. The juicy sweetness of fairly traded Medjoul dates infuses the creamy Fairtrade peanut butter, lifted by tangy cranberries and cinnamon”     Ingredients 15 Zaytoun Medjoul dates, pitted 1/4 cup dried cranberries 1/2 cup porridge oats 1 tsp cinnamon 2 tbsps Liberation Peanut butter 1 tbsp water   Method In a food processor fitted with a steel blade, pulse the pitted dates until chopped into small pieces. Add the oats and cinnamon, and pulse until everything is thoroughly mixed. Add the peanut butter and 1 tablespoon of water and pulse again until the mixture is thoroughly blended, forming a sticky ball when you squeeze it in your hand. Scoop up about 1 tablespoon of the mixture and roll into a tight ball. Continue with the rest of the mixture. Put each ball into a mini-muffin paper liner. Cover and refrigerate for at least 1 hour. Store in your refrigerator in an airtight container    ...
Saveur Magazine – Apricot Almond Tart

Saveur Magazine – Apricot Almond Tart

This recipe for Apricot Almond Tart was originally taken from Saveur Magazine. Photography by Penny de los Santos.   “A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.”   Serves 8-10   Ingredients   1 3⁄4 cups all-purpose flour, plus more for dusting 1⁄4 cup potato flour 1⁄2 cup sugar 9 tbsp. butter, plus more for greasing 1 tsp. baking powder 1⁄8 tsp. kosher salt 1 egg, lightly beaten 3⁄4 cup almond meal 10 apricots, halved and pitted 1⁄2 cup apricot preserves 3 tbsp. sliced almonds, lightly toasted, for garnish   Method Pulse flours, sugar, butter, baking powder, and salt in a food processor until pea-size crumbles form. Add egg and 2-3 tbsp. ice-cold water; pulse until dough comes together. Form dough into a flat disk; wrap in plastic wrap and refrigerate 1 hour. On a lightly floured surface, roll dough into a 10″ circle; press into a greased 11″ tart pan with a removable bottom set over a baking sheet. Chill for 1 hour. Heat oven to 425°. Spread almond meal evenly over dough; arrange apricots over top. Bake until the crust is golden brown and fruit is tender, 25-30 minutes. Transfer tart to a wire rack; let cool. Heat preserves in a 1-qt. saucepan until warmed; pour through a fine-mesh strainer into a bowl. Brush top of tart generously with strained preserves; sprinkle with almonds. Let cool completely before serving.  ...