Pear and milk chocolate biskvi / Päron- och mjölkchokladbiskvi
Crispy almond base filled with pear and chocolate meringue buttercream...
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Raspberry mazarin with tosca topping
It’s the Mazarin day on Saturday in Sweden, so preparing for that. Traditionally they are made in portion sizes, but I like to make a big one.
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Saffron semla with pistachio almond filling
Do you like saffron buns (lussebullar) and do you like “semlor”? Then you will love this saffron semla (saffransemlor). I used the recipe I use for my traditional semla, but I hace added a few things to make it more suitable for Christmas. Saffron in...
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