LCBO Food & Drink Holiday 2020

MERINGUE SWIRLED SHORTBREADS An updated version of the meringue kiss, these swirled shortbreads are a holiday classic from Sweden. To get crisp, clean slices, the log of dough needs just the right amount of time in the freezer. Under 30 minutes and they will be too soft, over and they will be too firm. 2 cups (500 mL) all-purpose flour, plus more for dusting 1/2 cup (125 mL) plus 1/3 cup (80 mL) granulated sugar, divided 1/4 tsp (1 mL) fine sea salt 1 cup (250 mL) cold unsalted butter, diced 2 eggs, separated and divided 1 vanilla bean, seeded 1 In a food processor, whirl flour with 1/2 cup (125 mL) sugar and salt until combined. Add butter and pulse until mixture resembles coarse meal, 3 to 4 minutes. Add 2 egg yolks, and continue mixing just until a dough comes together, about 1 minute. Turn on to counter- top and lightly knead until smooth. Shape into a disc. Wrap in plastic and chill for 30 minutes. 2 Using a stand mixer fitted with the whisk, beat 2 remaining egg whites on medium-high speed until white and fluffy, 2 to 3 minutes. With the motor still running, slowly pour in remaining 1/3 cup (80 mL) sugar and continue to whisk until stiff peaks form, 3 to 4 minutes. Add vanilla seeds until combined. 3 Roll dough on a lightly floured surface to approximately 16 x 10 inches (40 x 25 cm) in size. Lightly trim edges to square off, if needed. Carefully transfer to a large piece of parchment paper. Spread dough evenly with meringue, leaving a 1-inch (2.5-cm) border at the top edge. Using the bottom edge of the parchment to help, pull upwards to tightly roll dough into a log. Dough may crack lightly. Wipe any excess meringue, if needed. Arrange seam-side down. Transfer to a baking sheet and freeze for 30 minutes. 4 Arrange racks in top and bottom thirds of oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment. 5 Using a serrated knife, slice into 1/4-inch- thick (5-mm) rounds. Arrange on prepared baking sheets, 2 inches (5 cm) apart. 6 Bake in top and bottom thirds of oven, switching sheets halfway through, until meringue is lightly golden and cookie has set, 16 to 18 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. Repeat with remaining dough.

baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with remaining dough. 5 Bake in top and bottom thirds of oven, switching sheets halfway through, until cook­ ies have set, 12 to 14 minutes. Let cool on bak­ ing sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. 6 Combine icing sugar with milk in a small bowl. Mixture will be thick. Using an offset spatula, spread evenly over cookies, pushing to edges. Transfer to rack and immediately sprinkle with 1/4 cup (60 mL) pistachios and rose petals, if using. Let stand until dry to the touch, 20 more minutes. FLORENTINE SLAB cookies Baking florentines in a slab makes this recipe incredibly easy to throw together and the multitude of textures includes flaky sea salt, a crunchy top and a light chew on the bottom. This is sure to become a new favourite. Butter for greasing 3/4 cup (175 mL) granulated sugar 1/2 cup (125 mL) 35% cream 1/4 cup (60 mL) good-quality honey 2 cups (500 mL) sliced almonds, lightly toasted Makes 48 cookies 1 Arrange rack in centre of oven. Preheat to 325°F (160°C). 2 Butter a 9 x 13-inch (3.5 L) metal baking dish. Line with parchment, overhanging edges on all sides. 3 Combine sugar with cream and honey in a deep, medium-size saucepan set over high heat. Without stirring, cook until a candy ther- mometer reads 235°F (113°C). Mixture will boil up. Remove from heat and stir in almonds and zest. Working quickly, scrape into prepared pan, smoothing firmly with a spatula into a very thin layer. 4 Bake in centre of oven until bubbly and deep brown in colour, 20 to 22 minutes. Trans- fer to a rack and immediately sprinkle with salt. Let cool completely in pan, 1 hour. 5 Using parchment edges, lift florentine out of pan. Remove parchment. With a sharp ser­ rated knife, cut into 24 squares. 1 1/2 tsp (7 mL) lemon zest 1 tsp (5 mL) flaked sea salt

CARDAMOM-PISTACHIO SUGAR COOKIES

You don’t need to worry about being too neat or tidy when frosting these impressive cookies; the glaze will smooth itself out on its own. Just be sure to sprinkle with pistachios and rose petals right away so they adhere to the top before the glaze sets. DOUGH 2 1/4 cups (560 mL) all-purpose flour, plus extra for dusting 1 tsp (5 mL) ground cardamom 1/2 tsp (2 mL) fine sea salt 3/4 cup (175 mL) granulated sugar 1/2 cup (125 mL) natural shelled pistachios 1 cup (250 mL) unsalted butter, at room temperature 1 egg 1 tsp (5 mL) vanilla 2 3/4 cups (675 mL) icing sugar 1/4 cup (60 mL) whole milk 1/4 cup (60 mL) natural shelled pistachios, very finely chopped Dried rose petals, optional 1 Combine flour with cardamom and salt in a small bowl and set aside. 2 In a food processor, whirl granulated sugar with 1/2 cup (125 mL) pistachos until finely ground. Transfer to a stand mixer fitted with the paddle and beat with butter on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour. 3 Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment. 4 Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 2 5/8-inch (6-cm) scalloped-­ edge cutter, cut rounds. Arrange on prepared

Makes 30 cookies

Makes 24 squares

236 

HOLIDAY 2020 FOOD & DRINK