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).

I have been baking some delicious sweet things lately. I did not know which to share first on the blog so I ran a little poll on my Instagram account stories last week: pear & hazelnut or white chocolate & pistachio?
There were quite a few votes but at the end, the former was chosen by a very short margin. Hence I am sharing this delicious recipe for pear and hazelnut praline galette today.

I declare the season for comfort food open! And what better way to start than with a delicious savoury galette such as this leek and Comté cheese version.
The name for this pastry is 'tarte rustique' in French and I quite like the sound of it and the homeliness it evokes. To me, it goes hand in hand with my favourite season: Autumn (if you did not know at this stage).