Thursday, December 22, 2011
Jam Pockets or Fagottini D'Albicocca
Today, I made one of Michael's favorite cookies, jam pockets or in Italian Fagottini. These little gems are made of a delicate pasta frolla dough stuffed with a smidgen of apricot or raspberry jam. We prefer the apricot. They are light as a feather. The recipe is from the Il Fornaio Baking Book by Franco Galli.
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