Explore A Snake, Almond Paste, and more!

“THE SNAKE’’ (M’HANNCHA)   The snake” is one of the best desserts in the Moroccan confectionery, a treat not to be missed. It is served most often after a special dinner along with a glass of mint tea.         	The cake is prepared in the form of a coiled snake and guests are invited to break off pieces the size they desire. Some cooks have taken to remaking the dish by dividing the almond paste and paper thin pastry into individual servings. I like it in a snake form and have opted to…

“THE SNAKE’’ (M’HANNCHA) The snake” is one of the best desserts in the Moroccan confectionery, a treat not to be missed. It is served most often after a special dinner along with a glass of mint tea. The cake is prepared in the form of a coiled snake and guests are invited to break off pieces the size they desire. Some cooks have taken to remaking the dish by dividing the almond paste and paper thin pastry into individual servings. I like it in a snake form and have opted to…

“THE SNAKE’’ (M’HANNCHA)   The snake” is one of the best desserts in the Moroccan confectionery, a treat not to be missed. It is served most often after a special dinner along with a glass of mint tea.         	The cake is prepared in the form of a coiled snake and guests are invited to break off pieces the size they desire. Some cooks have taken to remaking the dish by dividing the almond paste and paper thin pastry into individual servings. I like it in a snake form and have opted to…

“THE SNAKE’’ (M’HANNCHA) The snake” is one of the best desserts in the Moroccan confectionery, a treat not to be missed. It is served most often after a special dinner along with a glass of mint tea. The cake is prepared in the form of a coiled snake and guests are invited to break off pieces the size they desire. Some cooks have taken to remaking the dish by dividing the almond paste and paper thin pastry into individual servings. I like it in a snake form and have opted to…

Banket – an almond filled pastry from Holland.   Having traditional Dutch Coffee and Tea tomorrow can't wait to have the Almond Banket.

Banket – an almond filled pastry from Holland. Having traditional Dutch Coffee and Tea tomorrow can't wait to have the Almond Banket.

Banket - A delicious pastry stick (about 12" long) with an almond paste filling! Mom has made these by the 100's at Christmas time!

Banket - A delicious pastry stick (about long) with an almond paste filling! Mom has made these by the at Christmas time!

Light, sweet tart with almond cream and a thick paste of rhubarb. The recipe from a French pastry chef Philippe Conticini. (in Russian)

Light, sweet tart with almond cream and a thick paste of rhubarb. The recipe from a French pastry chef Philippe Conticini. (in Russian)

Gulab Jamun are Indian donuts made with pure milk powder, fried and soaked in a cardamom scented syrup.

Gulab Jamun ~ Indian Donuts in Cardamom Syrup

Gulab Jamun are one of a handful of Indian desserts I love. They are loved by almost every Indian and non Indian that has ever tried them. There is something addictive about these syrup, soaked don…

Saffron and cardamom creme caramel (a Maroque recipe) - Maroque

Saffron and cardamom creme caramel (a Maroque recipe) - Maroque

Pignole aerial single cookie

Crunchy, chewy, sweet and nutty, these Pine Nut Cookies are an almond-lover’s dream, and a great companion on a Christmas cookie plate.

Jacques Genin

Jacques Genin

Paris Brest from the kitchen of Paris pastry chef & chocolatier Jacques Genin

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