Panellets are a traditional Catalan cookie made from marzipan and pine nuts served for Tots Sants, or All Saints’ Day. They’re sweet and nutty, with a light crunch on the outside and a soft marzipan center. When I lived in Barcelona, I looked forward to October and November for la Castanyada. I loved going to
Rustic European Baking is an ebook collection of 20 recipes from my blog along with the history and culture behind them. In addition to the recipes, I’ve included my favorite baking tips, photographs of each recipe, and step-by-step instructions. The book is organized into four sections: cakes, cookies, tarts and pastries and contains recipes from all over Europe.
The last couple years I have been learning how to bake sourdough bread. I think it’s magical that you can start with such humble ingredients to make something so complex. I have loved baking for as long as I can remember, but I have always focused on sweets. I was comfortable with recipes that start by creaming butter and sugar; but yeast (or worse, levain) intimidated me.