nut Archives - Liberation Nuts
Toffee Nut Slice

Toffee Nut Slice

This recipe for Toffee Nut Slice was originally created by Michelle Southan for Australian Good Taste Magazine. Photography by Jeremy Simons. “A fruity Florentine-style topping and a brownie-like base meet in this honey-laced slice drizzled with dark chocolate.”   Ingredients Chocolate slice base 200g butter, at room temperature 70g (1/3 cup) caster sugar 1 teaspoon vanilla essence 1 egg 120g (3/4 cup) plain flour 2 teaspoons self-raising flour 30g (1/4 cup) cocoa powder 60ml (1/4 cup) milk Topping 80g pistachio kernels 130g pecan pieces 1 cup macadamia halves 1/2 cup dried cranberries 30g butter, melted 3/4 cup brown sugar 3/4 cup honey 50g dark chocolate   Method Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang. Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, cocoa powder and milk. Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean. Chop 80g pkt pistachio kernels. Combine with 130g pkt pecan pieces, 1 cup macadamia halves and 1/2 cup dried cranberries in a bowl. Stir 30g melted butter, 3/4 cup firmly packed brown sugar and 3/4 cup honey in a small saucepan over low heat for 3 minutes or until sugar dissolves. Simmer for 1 minute. Cool for 5 minutes. Stir into the nut mixture. Spread over the Chocolate Slice Base. Bake at 160°C for 30 minutes or until golden. Cool in pan. Drizzle over 50g melted dark chocolate. Set aside to set. Cut into...
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...