Chocolate almond spongecake makes and excellent base for a festive shortcake. Cut out the cake in heart shapes and make that special someone a Valentine’s dessert to remember.
February 5th, 2014 · Recipes
January 7th, 2014 · Recipes, Uncategorized
Hazelnut Hot Chocolate, doesn’t that sound like a way to fight back against the outrageous chill right now? (The west coat of southern Florida was 37°F this morning.) American Almond Hazelnut Praline Paste front and center and a good quality dark cocoa.
A bracing cup of our hazelnut hot chocolate should banish any chill you might be feeling. This is a rich recipe for a grown-up hot chocolate. It is not too sweet, just the way we like it. The addition of our Hazelnut Praline Paste makes this slightly thick and creamy treat memorable.
Hazelnut Hot Chocolate recipe is a click away.
December 3rd, 2013 · Recipes
Ricciarelli are almond paste cookies from Sienna, Italy. They are chewy, sweet and full of almond flavor. The ricciarelli recipe we’re intrigued to try comes from the blog Lemons & Anchovies. (Do visit their site to see some lovely photos too.) You can use blanched almond flour or prepared almond paste.
Or try our version, pictured here, a gluten free ricciarelli that will be a welcome addition to any holiday cookie plate.
November 25th, 2013 · French Macarons, Professional Baking
Does the thought of eating a Pumpkin Macaron make your mouth water?
CBS Sunday Morning entertained us with a food-themed program this week. The broadcast included a feature on the enduring popularity of French macaron with Chef Francois Payard, whose bakery makes 60,000 macarons a week. (That is 5,000 dozen for anyone who is counting.)
One of his seasonal flavors is pumpkin, which sounds pretty delicious to us. (Or the passion fruit macaron or pistachio or even vanilla.)
Here is a peek at the chef at work.
Happy Thanksgiving! and Happy Thanksgivukkah!