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French food Friday...Linzele



 recipe and photo from here

Bonjour mes belles,

Sorry for the lateness of this post but I hope the delay is worth it. I am not sure about you but I have started to prepare for Christmas. This recipe was recommened by a friend who lives in Alsace as these biscuits are a speciality in this part of France.




Linzele ou boules de Linze

 
For 25 biscuits

Ingredients
- 250g of flour 
- 75 g of sugar 
- 125 g ground almonds
- 125 g of butter 
- 1 beaten egg
- 1 tsp baking powder 
- 1 teaspoon cinnamon
- 1 tablespoon of  cocoa powder 
- 75g of raspberry jam

MethodIn a bowl, combine the dry ingredients: flour, sugar, cocoa, baking powder, cinnamon and ground almonds. 
Mix well and make a well.In the middle, pour the soft butter and the beaten egg mixture. Mix well until a ball is formed. 
Wrap the dough in cling film and leave it in the refrigerator for 2 hours.Preheat your oven to 180°C. 
Remove the dough from the fridge and form balls of about 20g. 
Place on a baking sheet lined with a sheet of baking paper.
Flatten balls with your finger forming a hollow. Garnish with a little raspberry jam.
Bake and cook for 20 minutes. Cool on a wire rack.You can store them in a metal box.

très bon week-end à tous, Leeann x

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a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

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This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


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