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March 30, 2006



I am a new blogger and am planning to send my entry for something from nothing(IMBB).where i do have to submit my entry.By the way , your recipe 's very yummy.
where do you get orange flower water?


Hi Ramya- Thanks.Just post your recipe on your blog, and then email me the permalink to : lindy_toast at hotmail dot com. I will be doing the roundup the week of April 3rd-so just get me the email on or before April 2nd.
I'm not sure where I got my orange flower water, I've had it awhile. I'm sure you could find an internet source through google, though.


wow my mouth is watering. those sound so fabulous!!! good call on the orange flower water. i wouldn't know where to look either:)


Lindy - these look delectable but totally simple and homey, which is exactly the kind of cookie I love. I'm still trying to be good about sugar intake, but I'm bookmarking these. I like Joyce Goldstein's books - in fact, just took home a savory recipe of hers for meatballs from the LA Times to try out sometime soon.


Oh, and if you're looking for orange flower water in NYC, try Zabar's, Kalustyan's or Buon Italia in Chelsea Market. They all have it.


Thanks for stopping by, Mona. I'm finding more places for flower waters of late, they really play with the frangrance part of taste, I think.
Luisa-They were a little less simple than I would have liked. Very sticky dough. ...but tasty, and they keep nicely.
Boy, there is certainly something to be said for living in NYC.
I have just been reading your post on the OXO sale with envy.


hi lindy, looks lovely! i have ms goldstein's other title, "italian slow and savory", which i adore - am now, thanks to this post, real tempted to acquire a copy of cucina ebraica


Lindy, I think these sound scrumptious. The filling is almost the same as a Jewish honey-walnut candy called "nuant". The cookie sounds similar to a rugelach or nut strudel, too -- both of which I adore. I probably won't get around to these for a while, since my next baking challenge is going to be a variety of sweets for a Passover seder...and then a birthday cake for a beloved cousin.


J-I was fascinated with this book, and a whole different Jewish cuisine, one not much featured in collections about Jewish cooking worldwide. A lot of the recipes really appeal to me.

Julie- This is the first I've heard of nuant. Sounds very good. Re rugelach: JG says that her children prefer these to rugelach. I like them, but I wouldn't go that far!

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