What did you make there?
I would probably slice the apples thinner — I thought the wedges were a bit big.
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In the oven now. This sounded so appealing I had to try it.
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Magdalenas and raisin twists. The raisin twists were so wildly popular with everyone when I made them a few days ago that I decided to make another batch today, in particular for my neighbor since it’s her birthday and she loved these.
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Apple almond cake, thinly sliced apples cover the top of the mostly ground almonds batter. A cup of almonds ground to a paste and a quarter cup of flour make for a very almond forward cake. This is of the soft, squidgy type of cake with a prominent almond taste. I think the apple slices might be better served cut a slight bit thicker, in fact, pears or berries might be my next choice rather than apples. A pleasing cake if you are an almond lover.
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Raises hand: I am! So I would love some more details on the ingredients if you can link ir share here.
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The twists look delightful!
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I no longer have the link but would be happy to message you with a screenshot, I’ve had this for several years and finally got around to making it. It calls for a 7” pan, to be baked 55~ minutes. I baked for considerably less time.
You essentially make almond paste with a very little sugar,then add butter, eggs, 1/4 c flour to processor.
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@CaitlinM , it’s been sent to your DM, hope you give it a try!
First recipe from “Nature’s Candy:” the fruitcake cookies.
Was this the most intensely-flavored cookie I’ve ever made? Yes. Was it laborious? Yes. Was it worth it?
Also yes.
I candied the citrus peel first, using one each orange and lemon, and some grapefruit as well (was curious how differently they might candy.) That sat overnight in the syrup.
To make, you dice the finished peel and combine with other dried fruits (cranberries, currants, golden raisins) them soak overnight in brandy.
Following day: make her special spice blend (I was a little imprecise about this, but it did involve grinding whole cloves and pounding cardamom in a mortar and pestle.) Then, roast the nuts (I used pistachios bec those are the only nuts mom likes. Recipe calls for walnuts.)
Then, I made a half-recipe of the batter (no mixer.) I subbed orange oil for the zest and used melted refined coconut oil for the fat. Thanks to the molasses, the batter is a very sticky mass you need very wet hands to wrangle into balls. These are rolled in sugar and baked.
The flavor is incredible. Very “old world Xmas” to me: a melange of orange and warm spices, plus the beautiful little hits of candied peel and fruit. I weighed each dough ball in at one ounce, but will make them smaller next time bec they are quite intense. It’s a whole journey in your mouth.
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Those sound fantastic, mig! I hope the yield was worth all your effort, are you planning on these for Holiday baking?
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This sounds amazing. I happen to have candied orange peel and lots of dried fruit and nuts around…
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The finished cookie looks so chewy in the best possible way.
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Yes. I’m testing their longevity now; I think I need some cheap white bread to stash with them.
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The texture is GREAT. Very plush.
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Christina, off topic, I hope ok to ask. I saw that tap water in Asheville area is consider safe now. I hope that feels safe to you! Take care.
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Thanks! I appreciate your concern. We don’t have older home plumbing pipes/supply line, so we feel pretty good about it. We also did a home test for contaminants.
ETA: for clarification, there has been some controversy since the boil order was lifted, regarding whether water that was not treated with anti-corrosive agents for 20 days might have caused corrosion in pipes or soldering containing lead.
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Let me know how I can help 
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I am a big fan of Camilla Wynne ( have all of her jamming books) but since I don’t love candied fruit I haven’t picked up her latest. Wondering if I should at least get it from the library…
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i mean, if you’re not into candied fruit, this will def not be your book 
i don’t know what attracted me to it, to be honest. i’ve never had candied fruit before, except for maybe a nice sugared bit of candied orange peel dipped in chocolate.
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