Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Emily Ansara Baines
Author: Monica Reinagel
Author: Judith Choate
Author: Sandra Rudloff
Author: Bon Appétit Test Kitchen
Author: Carole Bloom
Author: Elinor Klavins
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
Author: Gina Schild
Author: Michel Depardon
Author: Jamie Oliver
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Amy Fritch
Author: Evan Kleiman
Author: Cindy Mushet