For this week's Baking Chez Moi project, we made crunchy, nut and fruit-filled cookies. It's the type of recipe that adapts easily to whatever nuts, dried fruits, and even flavourings you may have in your pantry. I made them with almonds and sour cherries and flavoured the
dough with fiori di Sicilia and vanilla.
They looked like biscotti, and held up well to dunking like biscotti,
but they had a softer and chewier texture that improved with time. We loved them!