Amygdalota
All in favor of making almond a mandatory ingredient in all desserts, say aye! # 137: Amygdalota
Author: Nicky Deremiah, For the Love of Butter
Cocoa Almond Brioche Knots
Improving on past bakes (lookin’ at you, Week 47) with these twisty, fluffy buns. # 136: Cocoa Almond Brioche Knots
Rosemary Fougasse
This leafy loaf is all dressed up and ready for your next dinner party! # 135: Rosemary Fougasse
Stone Fruit Gem Tart
A luscious frangipane studded with jewels of plum, pluot and nectarine. # 134: Stone Fruit Gem Tart
Cocoa Pistachio Povitica
If mesmerizing swirls of cocoa and chopped nuts in bread is wrong then I don’t want to be right. # 133: Chocolate Pistachio Povitica
4th of July Swiss Roll
Cherries and sparklers and whipped cream, oh my! # 132: 4th of July Swiss Roll
Nectarine Upside Down Cake
Nectarines so sweet and fresh, they’re turning my world upside down! # 131: Nectarine Upside Down Cake
Jaffa Cakes
A tiny cake masquerading as a British biscuit. # 130: Jaffa Cakes
Ruffled Custard Pie
It’s de-lightful, it’s de-licious, it’s de-lovely! And it makes me sing obscure musical songs. # 129: Ruffled Custard Pie
Pistachio Ricotta Panna Cotta
Try and say “pistachio ricotta panna cotta” ten times fast. I’ll wait. # 128: Pistachio Ricotta Panna Cotta
