I am a born again Baker. This delicious Italian Almond shortbread cake/cookie is the perfect start. It was incredibly easy to make (The hardest part was finding a 10" springform pan: Martha Macys did not have it!!! I would like to thank my BBF (Best Baker Friend) C.G. for letting me borrow her Wilton Nonstick one which worked perfectly).
I used Challenge butter, preground almond flour and baked it for the stated time (25/10=35)
I'm Back Baby!
182 to go!
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