| 31. | Line a rimmed baking sheet with parchment or a nonstick liner.
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| 32. | Turn mixture out onto a sheet pan lined with parchment paper.
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| 33. | Line a baking sheet with parchment paper or a nonstick liner.
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| 34. | Spread cooked nuts out onto parchment or wax paper to cool.
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| 35. | Spray inside of pan and parchment or foil with cooking spray.
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| 36. | House writes in " A Parchment of Leaves ."
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| 37. | Vine ruminates in " A Parchment of Leaves ."
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| 38. | Line a baking sheet with sides with a sheet of parchment.
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| 39. | Using scissors, cut around the galette to remove excess parchment.
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| 40. | Carefully transfer shapes to parchment-lined or ungreased baking sheets.
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