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Broyé du Poitou with Nuts
I love shortbread, but especially when it's too big to eat alone. I had proposed the recipe of the crushed Poitou in my first book "Mes desserts" published by Flammarion. This time I give you a nutty adaptation, very crunchy. I add a bit of walnut oil, which flavors this large and generous crush wonderfully.
Tried this recipe?Let us know how it was!
Broyé du Poitou with Nuts
I love shortbread, but especially when it's too big to eat alone. I had proposed the recipe of the crushed Poitou in my first book "Mes desserts" published by Flammarion. This time I give you a nutty adaptation, very crunchy. I add a bit of walnut oil, which flavors this large and generous crush wonderfully.
Tried this recipe?Let us know how it was!
