RECIPES
|
Pecan Diamonds As rich as a slice of pecan pie, pecan diamonds are bite-sized treasures that resemble more of a confection than a bar cookie. As the holiday season approaches, you can now create The Culinary Institute of America's renowned pecan diamonds that are sold exclusively at the college's Apple Pie Bakery Café in Hyde Park, New York. Directions Cookie Dough Place dough onto parchment paper or a lightly floured surface and shape into a flat square. Wrap dough well with plastic wrap and refrigerate at least an hour. Preheat oven to 350 degrees F and line bottom of a 15-inch x 10-inch jelly roll pan with parchment. Roll dough out to a rectangle 17 inches x 12 inches x 1⁄8-inch thick. Transfer the rolled dough to the baking pan, gently pressing it to the pan. Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a fork to prevent bubbling during baking. Bake until dough is firm but has no color, about 10–12 minutes. Cool dough while you make the filling. Pecan Filling Bake in 350 degree F oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes. Cool thoroughly before cutting. Remove from pan using a knife to release the edges and invert the slab onto the back of a sheet pan. Transfer to a cutting board by flipping it over so it is right side up. Trim off the edges and cut into 1- or 2-inch diamonds. The bars store well at room temperature, but can also be refrigerated or frozen as long as wrapped airtight. Nutrition Analysis for one-inch cookie: This recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes four dozen 2-inch or eight dozen 1-inch diamonds. Cookie Dough Pecan Filling |
