Page 37 - Valley Table - Winter 2023/2024

z Pecan Diamonds
Makes four dozen 2-inch or eight dozen 1-inch diamonds
INGREDIENTS
Cookie Dough
1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
3⁄4 cup sugar
1 whole egg
1 tsp vanilla extract 3 2⁄3 cups cake flour,
sifted
Filling
2 cups (4 sticks) unsalted butter, cubed
2 cups light brown sugar, packed
1⁄2 cup sugar
1 cup honey
1⁄2 cup heavy cream 7 1⁄2 cups pecans,
chopped
PREPARATION
1. For the cookie dough, cream together butter and sugar in a mixer bowl with the paddle attachment on medium speed until smooth
and light, 1–2 minutes. Gradually incorporate egg and vanilla, stopping mixer and scraping bowl as necessary.
2. Add flour and mix
on low speed until
just blended, about 30 seconds. Do not over-mix. 3. Place dough onto parchment paper or a lightly floured surface and shape into a flat square.
4. Wrap dough well
with plastic wrap and refrigerate it for at least an hour.
5. Preheat oven to 350°F and line the bottom of
a 15-by-10-inch baking sheet with parchment.
6. Roll dough out to a rectangle 17 inches by 12 inches by 1/8-inch thick. Transfer the rolled dough
to the baking pan, gently pressing it into the pan. Trim the edges with a paring knife, and prick the bottom of the dough with the prongs of a
fork to prevent bubbling during baking.
7. Bake until dough is firm but has no color, about 10–12 minutes. Cool dough while you make the filling.
8. For the pecan filling, place the butter, sugars, honey, and cream
into a heavy-bottom saucepot. Bring mixture to a boil over medium- high heat and cook, stirring constantly, until it reaches 240°F on a candy thermometer. Remove pot from the heat, add pecans, and stir until fully incorporated. Immediately pour into the pre-baked crust and spread into an even layer. 9. Bake in 350°F oven until the filling bubbles evenly across the surface and the crust is golden brown, about 40 minutes. Allow to cool thoroughly before cutting.
10. Remove from the pan using a knife to release the edges and invert the slab onto the back of a sheet pan. Transfer to a cutting board by flipping it over so it is right side up. Trim off the edges and cut the pastry into 1-inch or 2-inch diamonds. The bars store well at room temperature, but can also be refrigerated or frozen as long as they are stored in an airtight container.
December2023-February2024 | valleytable.com 35
CARLELDPITHSOTOS COURTESY OF THE CULINARY INSTITUTE OF AMERICA