It has been a busy cookbook season! I spent last night reading through the Ottolenghi Test Kitchen Cookbook and am revisiting everything I have bookmarked in Aran’s Cannelle et Vanille Bakes Simple while it is rainy this week and we can work on some baking projects. If you eat gluten free, by need or choice, Aran is your gal. You may know her from her gf sourdough tutorials on instagram.

Aran is one of my favorite food people. Most importantly, she is a lovely and generous person. Just as humble and charming as her photos lead you to believe. Her photos are romantic, the recipes are clear and uncomplicated and she offers subs for all sorts of dietary issues. She is the gluten free baking master, and always where I go for reference. The book does call for some specialty flours, but if you cook gluten free and make a few things from her book, they won’t go to waste. My favorites have been the Lemon Curd, Lemon Pound Cake, Double Chocolate Crinkle Cookies and this toffee! I love how short the list of ingredients is, you may even have everything to make a batch today.

Congrats, Aran!

CHOCOLATE-HAZELNUT TOFFEE

Makes one 9x13 pan

This makes an excellent gift around the holidays. We kept it in the fridge for when you just need a sweet nibble after a meal. If you are nut free, you can sub in some candied pepitas or some crushed candy canes and cocoa nibs on top.

©2021 by Aran Goyoaga. Excerpted from Cannelle et Vanille Bakes Simple by permission of Sasquatch Books.