8 oz Almond Paste

1 Cup Powdered Sugar

2 Pinches Sea Salt

2 Egg Whites

½ Tsp Vanilla

48-50 Sliced Almonds


Preheat Oven 300

In mixer bowl, put in almond paste, powdered sugar and salt. Mix on medium speed until crumbly, about 3 minutes. Add egg whites and vanilla. Mix until smooth and thickened, about 3 minutes.

On parchment lined baking sheet, drop tablespoon sized batter, spacing 2 inches apart.

Place two almond slices on each mound of dough.

Bake until cookies are golden brown, about 20-25 minutes.

Let cool on wire rack. Once cooled completely, lightly dust cookies with powdered sugar.

Makes about 2 dozen.



Braised Beef Short Ribs


2-3 Lbs Beef Short Ribs, fat trimmed

Salt, Pepper, Garlic Powder, Tony’s Chachere (seasoning of choice)

2 Tbsp Olive Oil

1 Onion, chopped

½ Bottle Red Wine

4 Cups Beef Broth

3 Garlic Cloves, peeled and minced


Preheat oven 325.

Pat ribs dry with paper towel, then season both sides.

Heat oil in oven safe dutch oven. Once hot, add ribs and brown all sides. Once brown, remove ribs. In the same pot, add onions. Once soft, add garlic. Mix well and then add wine and boil until it reduces down to about 1 cup. Once reduced, add ribs and any juices in the plate back to the pot.

Cover pot and place in oven until the meat is very tender and falling off the bone, approximately 3 hours.

Once cooked, remove from oven and place on stove burner. Carefully scoop out ribs. Remove bones and any fat from ribs.

Skim off any fat from the both and ribs in the pot. Whisk in a little flour if you want to thicken your sauce and adjust seasoning if necessary. Put ribs back in sauce until you are ready to serve.