chocotuile
Assistant Cook
Timothy, I had to google "Jonesing"; learned a new word today! ![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Ricciarelli.
3 large egg whites
50g icing sugar
30g apricot kernels
250g caster sugar
300g ground almonds
grated zest of one orange.
Beat the egg whites and icing sugar to stiff peak.
Blitz the apricot kernels with a little sugar then fold everything into the meringue to make a paste, put dollops on a baking tray. bake at 170c for 15 min or till the start to crack, cool then cover with icing sugar.
Nb you should use the two spoon method to shape the paste into quinelles![]()
Are Stollen and Panettone really breads?
I did not know they should made with bread flour.
Live and learn,They are breads and Chef Bolas has helped me through not making a mess out of them. He taught bread making, wish I could take his class. Bread flour is the best for making any kind of bread, give it a try.
Bara Brith is a fantastic Welsh Tea Bread made with self raising flour,
Lancashire Barm Cakes are made with strong flour and yeast.
Oven bottom muffins are made by muffin the mule.
I don't understand; was the bread stollen by the Germans, or was it stollen from the Germans?