January 27, 2013 by dgarnett2013
Rhubarb Triangles: The Smitten Kitchen Cookbook by Deb Perelman
- 900g rhubarb
- 130g sugar
- 50g finely ground almonds
- 250g plain flour
- 65g sugar
- 3/4 tsp salt
- 115g unsalted butter, chilled and cut into small pieces
- 1 large egg
- 1/8 tsp almond extract
To make the filling:
Trim any rough ends from the rhubarb. If the stalk is thick, cut it in half lengthwsie. Cut rhubarb into 1cm segments.
Place them in a medium saucepan with the sugar, stir to combine, turn the heat to medium-low, cover and cook for 15 minutes. No need to stir.
Increase the heat to medium, remove the cover and cook, stirring occasionally, for another 15 mins, until rhubarb is broken down and mixture is thick enough so that briefly running a spoon across the bottom of the pot leaves a clear line. Pour compote into a large plate to cool.
To make the dough:
Mix ground almonds, flour, sugar, and salt together in a large bowl.
Using finger tips work the butter into the flour until it resembles polenta.
Add eggs and almond extract and combine the dough with a wooden spoon. Turn the dough onto the counter and knead once or twice and divide into quarters.
To shape the triangles:
Place one-quarter of the dough on a well-floured counter and flour the top of it generously.
Roll the dough to a 3mm thickness and cut out circles with a 6-7cm cutter or glass.
Using a measuring spoon, dollop 1 tsp of the cooled rhubarb filling in the centre of each circle.
Fold edges up in three places to form a triangular cookie and gently pinch seams together to form corners.
Transfer cookies to a parchment-lined bakgin sheet and place entire baking sheet in the freezer for 30 mins before baking.
Preheat oven to 190 C/fan or 170 without.
Bake cookies for 15-17 mins, until golden at edges.
Transfer to racks to cool.
The January day we baked these cookies it snowed and snowed.