THE DEFINITIVE GUIDE TO FAMOUS DUBAI CHOCOLATE BAR

I like adding a drop of almond extract into the frosting and somewhat tahini to keep the equilibrium of sweetness at bay. To make the frosting we'd like butter, sleek pistachio paste, icing sugar, almond extract and a little tahini. The cookie-croissant mash-up was made at a posh boulangerie in Paris and is now currently being bought in London onc