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The Classic Art of Viennese Pastry. For professional chefs and home bakers. I have modified the recipe in my book because i found for the holiday season, sending tin boxes out for delivery across the ocean, I needed slightly firmer Kipferln. They are still soft inside and here is the recipe for about 32 of them. Flour now is 150 grams, sugar and ground almonds remain at 70g, and butter is reduced to 100g. For this season, this is my favorite recipe for Vanillekipferln.
Travel and personal journeys around the world. So as some of you know I have decided to cut short my time in Africa by 2 weeks.
This is the place where you can personalize your profile! By moving, adding and personalizing widgets.
This is the place where you can personalize your profile! You can drag and drop to rearrange.