Almond cookies with candied fruit

Dutch sweet bread. It is advisable to bake such bread a few days before Easter. The Dutch call their Easter cake "bread for Easter" and eat it for breakfast on Easter Sunday. Bread in which the total weight of the filling (raisins, candied

Easter cakes for Easter are most often cooked with yeast: it is thanks to them that the pastries are lush, airy and hold the correct shape. Speaking of her. They say that the Easter cake acquired this form thanks to the idea of the cook of the Polish

Traditionally, pudding is steamed in a pot, so the recipe can be easily adapted to a double or slow cooker.

A recipe proven over the years and by many eaters: Easter cakes always come out soft, fluffy, and most importantly, delicious.

A very soft yeast cake with a chocolate-gingerbread taste and aroma, based on melted milk and dark chocolate, red wine and rum, with the addition of candied lemon and ginger and walnuts, with delicate chocolate icing ... Its original recipe, which wa

Such a yeast dough cake with candied fruits (or dried apricots) and walnuts, with raisins soaked in cognac, with a pleasant vanilla aroma and a nutty tinge in taste, moderately sweet, with crispy protein glaze, light and low-fat, soft and airy, I coo

The more varied the candied fruits you bought, the more beautiful the bread will turn out. You can also cut candied fruits in different ways - smaller and larger. It is good to add raisins and chopped nuts to candied fruits.