Preheat oven to 350F. Line 2 large rimmed baking sheets with parchment paper. Stir flour with baking powder and cream of tartar in a medium bowl. Set aside.
Beat eggs with granulated sugar in a large bowl with an electric mixer on high, until pale and frothy, 2 to 3 min. Beat in lemon and orange zest, lemon and orange juices and vanilla. Gradually stir in flour mixture until combined. Stir in almonds, filberts and peel. Dough will be slightly sticky.
Transfer dough to a lightly floured surface. Shape into an 8 x 10 inch. rectangle, about 1/2 inch thick. Cut lengthwise into 4 flat logs, about 2 inches wide. Coat logs with icing sugar, pressing gently so it adheres. Arrange 2 logs on each baking sheet.
Bake in centre of oven, 1 sheet at a time, until centres of logs are firm, about 20 min. Remove from oven and let cool slightly. Using a serrated knife, slice logs diagonally into 1/2 inch thick pieces. Place cut-side down on the baking sheet and bake until lightly golden, 10 to 12 more min. Cool completely on a rack. Store in an airtight container up to 1 week or freeze up to 1 month.
Prep Tip: To toast and skin filberts, lay nuts on a baking sheet in a single layer. Bake in a preheated 350F oven until lightly golden, 8 to 10 min. Transfer hot nuts onto a clean tea towel. Rub nuts with towel until skin come away.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 80 Servings|
|Calories from Fat: 40 (49%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 20mg||6 %|
|Sodium 9.7mg||0 %|
|Potassium 62.2mg||2 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 8.1g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 82
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