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 An almond-based pastry/biscuit
whose name comes from the Venetian word Macarone. Its history, composition
and finesse make it a connoisseur's delight. The French have an old expression:
"Mettre du sucre sur du Macaron" meaning to add one good thing to another.
 A mediterranean biscuit with
Spanish origins, sometimes called a Roïé. A subtle combination of
green-anise seeds and malt giving a very subtle after-taste of liquorice. |