By Month

2 Responses to By Month

  1. felicia kozak (yr colorist:) says:

    hey you!
    You’ve got me drooling over here…I’m hooked! That’s it, i’ll be on yr blog all throughout the holidays:)
    …i’m looking for a good recipe for fennel cookies,any ideas?..

  2. Hello sweet!

    Here is a recipe I really love for Almond and Ginger biscuits. They’re crisp on the outside and chewy in the middle. I think if you omitted the ginger, added say a teaspoon or two of lightly crushed fennel seeds. You’d be on to a winner. A lemony bonus could be the addition of a little finely grated lemon rind. Imagine the smell of them cooking! Ummmmmm!

    Hope you’re good and your dad had fun in Spain.

    Almond and Ginger biscuits.
    Made about 30

    300g ground almonds
    700g marzipan, broken up roughly
    2 medium egg whites
    2 tsp vanilla extract
    1 tsp baking powder
    4 globes crystallized ginger, finely chopped
    icing sugar for dusting

    Place the almonds and marzipan in a food processor and mix together. (or knead in by hand) Add the egg white, vanilla and baking powder and mix again.

    Knead in the chopped ginger by hand or knead in the fennel seeds and lemon zest.

    Scoop equal size spoonfuls of the mixture onto lined baking sheets, leaving space to expand.

    Sift icing sugar on top and place in a preheated oven 150C/300F/gas mark 2 and cook for 15-20 minutes or until evenly golden but still a little soft in the centre. Yep. Think you’ll like ’em! x

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