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These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.
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Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
www.delish.com
Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
www.chowhound.com
I am so excited to share this recipe. Finally I have created a light, scrumptious, gluten-free dessert that is absolutely perfect with a cup of my favorite black...
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A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.
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A perfect hot toddy for a snowy winter night! Easy to make, delightful to drink, warms you inside-out.
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This Martinez cocktail recipe mixes Old Tom Gin with vermouth, maraschino liqueur, and orange bitters for a classic Barbary Coast drink.
cooking.nytimes.com
This version of the Tuxedo cocktail first appeared in a cocktail book in 1900 Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth.
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Coffee liqueur, coconut rum, Irish cream, vodka and amaretto (whew!) mixed with coconut cream.
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Absolutely delectable and rich! Strawberries are injected with orange brandy, and dipped in rich dark chocolate. You don't have to put the white stripes on, but it gives a very professional look. Once you make these they won't last long! Takes a little time but its worth it!
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This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
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This saffron and Cointreau cheesecake flavored with honey is built on a gingersnap crust.