Recipe Type: Almond, Bake, Dessert, Food Processor, Ginger, Gourmet, Kidney Friendly, Lemon, Nut, Peanut Free, Pescatarian, Soy Free, Vegetarian
Ingredients: 1 cup plus 2 tablespoons all-purpose flour, 1 stick (1 1/2 cup) cold unsalted butter, cut into pieces, 1 teaspoon ground ginger, 1/2 teaspoon double-acting baking powder, 1/4 cup confectioners, 1/4 cup fresh lemon juice, 1/4 cup unskinned almonds, toasted lightly and cooled completely, 2 large eggs,3/4 cup granulated sugar, sugar plus additional for sifting over the squares
Stuffed Chicken Breasts
This information is per serving.
Deviled Potato Salad
Tacos al Pastor
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Marbled Pumpkin Cheesecake
Lemon Pound Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking