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Brazilian Symphony Cookies (P, TNT)
Source: Unknown
Serves: 8

500g (1 pound 2 oz.) Brazil nuts whole, shelled
500g (1 pound 2 oz.) dates, chopped
140g (5 ounces) multicolored cherries, glazed, halved
170g (6 ounces) self-rising flour
Pinch salt
230g (8 ounces) sugar
3 extra large eggs
1 teaspoon vanilla

Chop the dates in food processor (or by hand) using part of the self-rising flour.

Sift dry ingredients into bowl over whole nuts, chopped dates, and halved cherries. Mix through to coat all nuts etc.

Beat eggs until foamy; add to nuts. Add vanilla. Stir well into mixture.

Pour into greased, paper-lined loaf pans or 1 24cmx30cm pan (10"x12"). Spread evenly; batter will be very stiff.

Bake in slow oven, 300°F (150°C) for 1 hour to 1-1/4 hours. Check with knife for doneness; should come out dry. Using loaf pans, let cool completely. Cut very thin slices with bread knife. Other size pans; cool; cut into rectangular pieces.

Poster's Notes:
For the vanilla, you can use whatever flavor you would like. For the cherries, you can use maraschino cherries, just discard the liquid.

Freezes very well and looks very good. Can be eaten direct from the freezer.

Posted by Helen Berger

Nutritional Info Per Serving: N/A