Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
If you love lemon as I do, you're in for a treat. You will certainly see why I called these "pucker-up" citrus crisps.
Makes 3 to 4 dozen
1 cup sugar1/4 cup lemon juice4 tablespoons unsalted butter, at room temperature2 tablespoons heavy cream1/2 teaspoon lemon oil1 tablespoon grated lemon zest1/2 teaspoon baking soda1 cup cake flour1 cup toasted and ground whole almonds with skins
In a small saucepan, dissolve 1/4 cup of the sugar in the lemon juice over medium heat. Simmer until it thickens slightly, about 1 minute. Add the butter, stirring just until melted. Remove from the heat and transfer the mixture to a bowl. Add the cream, lemon oil, remaining 3/4 cup sugar, lemon zest, baking soda, flour, and almonds and mix well. Refrigerate for 1 hour, until well chilled.
Preheat the oven to 350°F.
On a lightly floured surface, roll out the dough 1/8-inch thick. Cut into strips, 1 1/2 inch wide. Cut 1 1/2 inch-wide strips on the diagonal in the opposite direction, to make diamond shapes. Transfer the crisps to a baking parchment-lined baking sheet and bake until lightly golden on the edges, 8 to 10 minutes. While baking, the crisps will puff and crack slightly. Remove from the pan and cool on a rack before serving. When they are cool, they will be crisp.
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