shortbread I didn't like...somehow that buttery salty flavor and the crumbly texture just always hits the spot for me.
I'm not sure what makes this Hungarian tho, the internets have failed to tell me in my feeble attempt at googling it. Maybe its the technique? the Jam? the egg yolks? Meh... who knows, since I skipped the technique and the jam, lets hope its not one of those.
You can grab the recipe from our TWD hosts or on page 327 of the book Baking with Julia
Hey you ever spend the whole weekend watching the last Harry Potter movies followed by a Firefly marathon? Somehow my world seems very tweaked today...like no one is speaking properly....