I just came back from a wonderful week in Corsica and even though I had been there when I was 3 years old, I had a very vivid memory of the island’s smells. Here is a first recipe, that of the canistrelli with almonds. I bought a lot of them on the spot and analyzed the packages of the ones I liked best. So I did what I always do, I went to my workshop to do some tests. The result is perfect. Very crispy without being hard. With vanilla and dry white wine! The recipe is ready in 5 minutes (well there is still the cooking!) and is suitable for vegans.