Because I’m such a hazelnut “nut,” I often use them in this recipe, rather than pecans. Almonds are good too, imparting an unmatched sweetness to these delectable cookies; and walnuts add their own special goodness. The bottom line here is: one can’t go wrong with this recipe!
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The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child