These are simply scrummy and a great addition if you want something a little different for Xmas nibbles.
You can have them as is, with hot sweet tea or my fav black coffee with the consistency of tar:)
You can also use them for dipping in dips, sauces etc.. Continue reading
When I tasted these little devils in Siena, I thought mmmm, easily a daily addiction:)
Little pillows of heaven….
I didn’t realise they were made with a marzipan like paste called Mandorle.
In fact I am not 100% sure what the difference is….
I thought they were very similar or the same dependant on which country you lived in.
Had a quick look and apparently Marzipan is Almond paste with more sugar added, very simply.
Also Marzipan is used more for icing but Almond paste is used more as a filling:) Continue reading
Or as they call them in Firenze….Pan di Ramerino.
Scrum scrum, scrummy!!
The first time I saw these in Firenze, I thought euhhhhhh, yucky , yucky mix….!!
But like the sweet vegetable tart from Lucca that sounds weird, these are wonderfully delicious and a fantastic combination of flavours!!
Not quite as taken by the Lucchese tart as these though…….
That tart is weird but nice…imagine silverbeet with sugar and you get my drift…
BUT these are scrumptious and I insist you make them!! Continue reading