Like a cross between a giant Danish and a frangipane-filled tart, this not-too-sweet galette is perfect for the holidays and beyond. Maple sugar gives it a warm and toasty note, and fresh ginger and allspice, a delicately spicy nuance. You can substitute other nuts for pecans, and walnuts or slivered almonds would work particularly well. And both the dough and filling can be made a few days ahead. Serve this with whipped cream or ice cream for a sophisticated dessert, then save the leftovers for breakfast the next day. An unadorned slice is fantastic with coffee.
The Link LonkOctober 24, 2020 at 10:21PM
https://cooking.nytimes.com/recipes/1021571-maple-pecan-galette-with-fresh-ginger
Maple-Pecan Galette With Fresh Ginger Recipe - The New York Times
https://news.google.com/search?q=fresh&hl=en-US&gl=US&ceid=US:en
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