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September 30, 2010


Hi, Cori, I think you could make the dough the day before and just keep it in the fridge. The worst that would happen is that they'd be a bit too fluffy. Good luck!

Why do you divide the flour? It all goes into the bowl during the initial mixing, no?

Cori, I'm not sure what was in my head when I originally wrote this up. Maybe because flour is needed later for rolling out the dough? I've edited the recipe to make it clearer. Thanks!

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