White Poached Nectarines with Sweetened Mint Cream & Toasted Hazelnuts
The wonderful contrast of soft poached nectarine flesh with crunchy hazelnuts and cool mint cream ma...
1 cup all-purpose flour, plus more for work surface
3/4 cup cornstarch
1 tbsp cornstarch, combined with above cornstarch
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 tbsp granulated sugar
2 large egg yolks, room temperature
5 tsp finely grated lemon zest (extra to top is optional)
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
1 3/4 cup confectioners' sugar
1 1/2 cup shelled unsalted pistachios, toasted and coarsely chopped
1 1/2 cup dried cranberries, roughly chopped
Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer and mix on medium-high speed until pale and fluffy.
Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture.
Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 175 degrees celsius. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick.
Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper.
Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
Stir together confectioners' sugar and lemon juice in a small bowl.
Dip surface of each cookie in icing, and sprinkle with pistachios and cranberries (and extra zest if using). Let set on wire racks.
Image courtesy of Sugar Pot