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 have been eating a lot more homemade baked goods lately. I think I can call this the lockdown effect.
There were the chocolate chip and sea salt cookies, the banana bread (just like everybody else), more cookies, amazing cinnamon rolls with mascarpone cheese icing (E. baked them and I created the icing), financiers made with buckwheat, almond, ginger and honey, buckwheat chocolate mini muffins (both financiers and mini muffins made by E. too), New York bagels, a marvellous lemon cake from a french radio program (thanks to my lovely cousin C. for sharing it) and then, there was the delicious baked ricotta cheesecake. So good that I am sharing the recipe here today (if you don't mind a small story before scrolling down to the recipe).