Using a pastry bag, I piped the dough onto a baking sheet covered with parchment paper. I used a Wilton 1M star tip. I found this method easier, quicker, and less messy than dropping the dough onto the pan with a spoon. The shape of the shells is also attractive. I alo used the same tip to pipe the filling inside of the shells. For extra flavor, I added 2 tsp. almond extract to the filling.
Date Posted: Jun. 8, 2008
Photography Notes: The photo was taken outside with a FujiFilm FinePix A500 on the closeup setting. I didn't use the flash.
Cooking Level: Expert
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