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Orange Scrolls and Granita
From Dorothy McNett's recipes at www.dorothymcnett.com. This is easy as long as you get the granita mixture frozen ahead of time by several hours or overnight.
For the Granita:
1 cup sugar
2 cups water
pinch of fine sea salt
zest of 1 orange
1 cup orange juice
For the Scrolls:
6 tablespoons unsalted butter, softened
1 cup powdered sugar (organic is best!)
2/3 cup unbleached all purpose flour
zest of one orange
1 teaspoon orange juice
4 egg whites
For the Granita: Combine sugar, water, salt, zest and orange juice in a bowl. Stir until sugar has dissolved. Freeze for about 1 hour and then stir to break up ice crystals. Pour into an ice cube tray or other flat dish or small bowls. Freeze another 2-3 hours or overnight. In meantime, bake the Scrolls.
For the Scrolls: Preheat oven to 425 degrees. In batter bowl using an electric beater, beat the softened butter with the powdered sugar until light and creamy. Add flour and orange zest to blend in nicely, and finally the orange juice and egg whites. Beat until batter is smooth. On a parchment or silicone lined baking sheet, bake 4 cookies at a time by dropping about 2 teaspoons of the batter well apart on the sheet and then spread each thinly with a spatula to make an oblong shape about 3 by 4 inches. Bake 3 - 4 minutes, or until edges brown. In meantime, place a rolling pin or an empty wine bottle on counter. When cookies are done, quickly drape each over the rolling pin or bottle (or similar round handle) to form a scroll. Allow to stand a few minutes to cool enough to slide cookies off while maintaining the shape. Repeat with remaining batter.
When ready to serve, remove the frozen orange mixture from the freezer and place into food processor or blender. You may need to break the frozen mass into chunks first. Process until fluffy and slushy. Serve with the orange scroll cookies.
Recipe created 2011-12-28.
