Sable Breton

According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670. The French word sable means "sand" which is the French term that takes the place of the English "breadcrumbs" in the context of baking: at the beginning of the recipe, the baker rubs cold … Continue reading Sable Breton

Dark chocolate almond spread

Here is a simple recipe to make sexiest chocolate almond spread at home. It can be applied on toast or used to make babka or just lick it from the spatula. INGREDIENTS:  [yield= 160-180 gm] Almonds (unpeeled,unsalted) - 150 gm Coconut oil- 1 tsp. Cocoa powder- 2 tbsp. (unsweetened) Honey - 1 tbsp. sea salt- 5 … Continue reading Dark chocolate almond spread