Hazelnut financiers

Financiers are light and spongey cakes traditionally made from ground almonds (or almond flour), brown butter, flour, sugar and egg whites, and date back to the 17th century. The French pastry chef Lasne re-popularised them in 1890 by giving them their current rectangular shape, which resembles a bar of gold as they were especially popular […]

Read More

Easy apricot bars

These apricot bars are surprisingly tasty. I say surprisingly tasty, because while they aren’t maybe the prettiest dessert, once tasted, they are quick to disappear.   Apricot, which is often sour when baked, lends itself very well to sweetening with this crumble that surrounds it on the top and the bottom. The texture is soft, […]

Read More
Page 2 of 712345...Last »