Recipes > Desserts > Fanchonnettes



These are made with the same puff-paste as the galette; then cut it in round pieces, place them on small moulds, fill them with any kind of sweetmeats and frangipane, with almonds, half of each; bake, dust with sugar, and serve. Instead of frangipane, spread raisins over the sweetmeats, or almonds, peanuts, hazel-nuts, etc., all cut in small strips, lengthwise; you make then an infinite number of different small cakes.


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Hand-Book of Practical Cookery (1884).

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