Let's start the month with something sweet. With such a thing as these delicious clementine and tonka madeleines perhaps?

I am finishing the month of January (still in lockdown, always in lockdown) by sharing a delicious recipe for cannellini bean dip with crispy shallot. Something really easy to put together at the last minute and to enjoy with a variety of small dishes.

As my third Christmas recipe and last blog post for this year, here is something delicious to make for the holidays or wrap into edible gifts: apricot and pistachio tonka bean biscotti.

I could not finish the year without another adaptation of my chocolate chip cookies, this time a holiday version with a recipe for gingerbread chocolate chunk cookies.

For the holidays this year, I have decided to share not just one but three delicious recipes for little things you can make for yourself or gift to people, starting with these easy-to-make apricot and hazelnut blond chocolate mendiants.

The second recipe I want to share this month is for those delicious pistachio and white chocolate cookies. They are based on the same recipe I used for this wonderful chocolate chip and sea salt version I shared earlier this year. Maybe it will be a lockdown special from now on, one new cookie recipe per lockdown. And I obviously hope we do not get too many (of the lockdowns, not the cookies).