2Cover a baking sheet with a “Silpat” or parchment paper.
3Mix together the nuts, eggs, sugar, honey, zest and spices.
4Mix until moist and workable. If needed add a little extra honey for moisture.
5The mixture will be sticky so wet your hands before shaping the mixture into balls about 1" and place on the baking sheet, press them down with a fork You may shape the balls into triangles by pinching the sides.
6Bake for 10 to 15 minutes or until very lightly browned for chewy cookies.
7Let them cool on sheet and then remove with a spatula. Makes about 36 pieces.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Make Nut Milk
Bryant Terry soaks, blends, and squeezes his way to easy, delicious nut milk.
This Elvis-inspired toast features a kick of sweet from the peanut butter and banana, salty from the bacon, and a bite of crunch from the pecans. This decadent breakfast is perfect for a quick pick-me-up.