Invert bottomcookies, spread with a teaspoon of jam or Nutella. Recipe from "Homemade Patisserie Pastry Made Easy" by Vincent Gadan with minor change in method
I’ve done both methods and have had great results each time. I know, I’m going a little crazy lately when it comes to these sugarcookies, but I just can’t help myself
Method. Paleo Cinnamon SugarCookies (aka-snickerdoodles). as in, June of last year, I posted a non-paleo cinnamon sugar cookie (the snickerdoodle), and had been hankering for a paleo version
Isn’t this logroll method like the cross sectioning of millefiori glass but with cookie dough. When a child and traveling with my family in Europe, I remember a family gondola ride in the garbage-ridden canals of Venice and visiting the glassblowing shops to marvel at the intricate creations
Cut the biscuits on pieces and spread in the bottom of the cups and set aside. Method. Beat the egg whites with a pinch of salt until stiff , once mixture is foamy add the sugar and increase speed slightly and whisk to soft peaks
I considered many ways to properly shape the dough into rounds besides just rolling and cutting (I gave up on that method anyway when the dough refused to budge from the board, even if it was generously floured)
It is a little ritual that I really should make time for daily especially now that I have this gorgeous Gong Fu glass tea set from Jing Tea to enhance the ceremony (scroll down to the bottom of the post for a chance to win this set)
bottom of a clean shot glass. the glass is full and Top it with a raspberry. Method. I did not add too much sugar to the compote because I did not want to make the parfait overly sweet
