recipe

I have done Biscotti many times but I do not remember how many recipes I have published about them.  These twice baked italian biscuits are wonderful for dunking in tea, coffe or a dessert. This recipe with glazed cherries (or dried cherries) and pistacchios is absolutely good and delicious. I also thought that the mixture of cranberries and pistachios would also be very good. Finally I made a dip of white chocolate to make them better but they are equally rich if you eat alone. source :  Bake from scratch Ingredients 1 cup granulated sugar (200 grams) 1/2 cup unsalted butter melted and cooled 3 tablespoons brandy or cognac 1 teaspoon vanilla extract 1 cup candied cherries (or dried cherries) 1/2 cup chopped pistachios 4 large eggs (divided) 2- 3/4 cups  (344 grams) all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon water 2 tablespoons  brown sugar 1/2 tablespoon sea salt Method In a large bowl, stir together granulated sugar, melted butter, brandy or cognac 

This year we have seen and eaten cherries more than ever, almost more than other fruits, I do not know why, surely they have exported less to other countries.                                        Chile is one of the largest fruit exporters in the world, cherries, peaches, blueberries,  raspberries,apples, pears, grapes, everything you want.                                                                                So I've spent watching recipes of cherries, but yes, I see that they can be made with frozen cherries or in jars or natural. I have always thought that the grace of publishing recipes for everyone is that it is one that you say: I can make it with frozen cherries or in jars, because sometimes you want to try now the recipe . I try to make my recipes work for all seasons or fruit that can be found in some way. Hope all of you enjoy this Sweet cherry Pie ! Source : Taste.com.Au Ingredients 500 grams frozen pitted cherries or  2 cans pitted tart cherries 1 tablespoon l

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt. With