Cherry Filled Almond Cookies
Cooking is primarily instinct and experience; we know what our ingredients taste like and can usually match them well enough to work out a fine dish, using a little bit of this a little more of that, and so on until we find a delicious balance. But baking is more scientific; each of the ingredients serve a specific purpose that not only affects the flavor, but the texture, the size, and the shape. And then there is the issue of sugar, which is a pretty important part of baking sweets. Since I'm not much of a sugary sort of gal, I knew this would be one of my biggest challenges...
On December 4, 2011
