Today on French Fridays with Dorie, the group is making Tartine de Viande des Grisons which is an air-dried beef open sandwich. I did not have time to find this specialty item so I made Speculoos (page 406) instead. These cookies seasoned with cinnamon, ginger and cloves seemed great for the season.
The dough is chilled for a least 3 hours and then cut into any shape you want.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. To see what others did go here