Little honey and almond cakes made with rye flour, flavored with rum and stuffed with apricots or marmalade (Nonnettes) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 265) by Mireille Johnston

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute anise seeds for anise powder, glacéed fruits for Malaga raisins, and orange marmalade for apricot purée.

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