Grand Marnier

I love Grand Marnier. And Cointreau. Love, love, love. I especially love them in Crêpes Suzette which is very 1970s but utterly delicious. I have only had it made for me once, and I enjoyed it so much, I may have over done it. But that was years ago and I think I am ready to get back on the horse. Unfortunately, my crêpe maker has disappeared to Strasbourg, so I will have to wait until his return.

In the meantime, I made these little biscuits the other day. They are mainly ground hazelnuts and ground almonds, which I hand ground with my little Zyliss contraption that renders cheese and nuts fine and powdery indeed. Then you bake them and pour a Grand Marnier syrup all over them and then toss them in icing sugar. Delish.

PS. I did buy the cordon jaune (yellow label) GM which is apparently lower quality than the cordon rouge but also perfectly appropriate for using in desserts. Yum. If you want the recipe, drop me a comment.