Alexander Herrmann Walnut & Maple Syrup Shortbread Biscuits

Alexander Herrmann Walnut & Maple Syrup Shortbread Biscuits


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While the walnut is one of the most popular types of nuts in our country and has been known for many thousands of years, maple syrup is still exotic in European cuisine. Most people probably associate pancakes with the delicious sap of the sugar maple, but you can also use the syrup when baking - like in Alexander Herrmann's recipe for shortbread biscuits with walnuts and maple syrup.

Europeans got to know maple syrup from the Indians in the north-east of North America, i.e. in today's Canada. Between February and April, the trunks of the sugar maple are drilled without harming the tree, and the sweet sap is collected - traditionally in buckets, for the large-scale trade with special equipment. Then, the juice is boiled down to obtain the syrup. Hobby collectors regularly celebrate this event with so-called sugaring-off parties.

Net Weight: 175 g. / 6.2 oz.
Country of Origin: Germany