Almond Honey Squares

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When I take visitors through those big glass doors of the La Grande Épicerie in Paris, the first stop may very well be the spectacular pastry section, where fanciful cakes wrapped with ribbons of chocolate, or covered with a spun-sugar lattice topping, are proudly displayed in glass showcases like jewels. In the corner, less obvious, are the sweets for le grignotages, or snacking. (Which they also call le snacking, in French.) Among the sugar-toppedchouquettes and scalloped madeleines, are squares of candied almond-covered shortbread, called miella. . . .

Read more from Almond Honey Squares at davidlebovitz: Living the Sweet Life in Paris

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