Citrus Burst Syllabub With Almond Heart Cookies
An exquisite dessert featuring tangy citrus flavors and delicate almond-infused cookies. The creamy and luscious syllabub base is perfectly complemented by crunchy flaked almonds topping the heart-shaped cookies. This elegant treat is a delightful way to savor a burst of citrus freshness and rich creaminess in every bite.
— Constant Cookbook
Ingredients
- juice ½ orange , plus pinch grated zest and a little pared zest to serve- cut out the segments from remaining ½ orange
- juice ½ lemon plus pinch grated zest
- 1 tbsp orange liqueur (we used Grand Marnier)
- 1 tbsp golden caster sugar
- 150ml double cream
- 50g butter
- 50g golden caster sugar
- 85g plain flour , plus extra for rolling
- few drops vanilla extract
- pinch lemon zest
- 2 tbsp ground almonds
- 1 egg , beaten
- 2 tbsp flaked almonds
Instructions
- First, make the cookies. With a wooden spoon, beat together the butter and sugar in a bowl until pale. Stir in the flour, vanilla, lemon zest, ground almonds and egg. Using your hands, bring together into a dough. Shape into a disc. Wrap in baking parchment and chill for 1 hr.
- Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the dough to approx 3mm thick. Using a cookie cutter, cut out approx 12 hearts (or rounds) and carefully put on a non-stick baking sheet. Brush lightly with a little beaten egg and gently press in some flaked almonds. Pop in the freezer for 10 mins, then bake for 12-15 mins until just golden and cooked through. Cool on a wire rack. Cookies will keep for a few days in an airtight container.
- For the syllabub base, put the orange and lemon juices, grated zests and liqueur in a bowl. Add the sugar and stir to dissolve. Can be done in the morning.
- Just before serving, add the cream to the base and whip until soft peaks form. Serve topped with the orange segments and pared orange zest, with the cookies.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 2 with leftovers
Nutrition
- Calories: 562 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 27 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.2 milligram of sodium
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