My wife does the baking in or home. There was a restaurant in NYC owned by Wayne Nish, owner of March, that made a flourless walnut tart dessert that was outrageously fine. The restaurant, La Colomb d'Or, was on East 26th Street. I was very sorry to see it close.
Pecans, followed by hazlenuts. I love the texture of pecans - not too overly hard, and develop a lovely buttery flavor when toasted. Hazlenuts I specifically like FOR the crunch...and flavor, of course.
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