I pre-empted this post last week. These biscuits are the result of a search I did in Eat Your Books. I restricted my search to baking, then to walnuts and these guys popped up… and I am glad they did.
In my Widow’s Kisses post, I said they were a jackpot. There were three reasons for that statement. Firstly, they taste great. Secondly, they were made in the food processor, therefore, only took a few minutes to put together. Thirdly, and most importantly, you pipe them rather than shape them.
I bet you are wondering why the piping won the most important guernsey. Continue reading →
We needed biscuits and we needed biscuits badly. I go through stages where I don’t make anything sweet because “I’m too fat” or “They are bad for us” or a similar wimpish reason. I don’t know why I refrain. When there is nothing sweet in the house, we just go on a rampage searching here and there for anything remotely sweet. We have even been known to eat cooking chocolate when things were desperate. Continue reading →
I just love quince frangipane tart. It is such a wonderful, classic French dessert. This recipe is based on Damien Pignolet’s recipe in french.
I always use this recipe as the base for my frangipane tart. It is great because you can make the tart whenever you feel like it, not just in the quince season. Of course, if it is quince season, you could use poached or baked quinces. Continue reading →