TOLEDO, OH - February 21, 2012 - The cookie itself resembles a thin biscotti, though perhaps with more almonds. The story of how it came to be made spans a century, beginning in what was then called Palestine, weaving a musical route through Europe -- with a stop in England for love -- and then winding up in Maumee after a long interlude with the Toledo Symphony.
At the beginning of the story is Dina Nathanson, a French-trained chef who lived in Haifa in what is now Israel. More than 80 years ago, she developed a recipe for what she called petit gateau sec, which is French for "little dried cakes." They were an instant hit with her family, friends, and neighbors.
At the beginning of the story is Dina Nathanson, a French-trained chef who lived in Haifa in what is now Israel. More than 80 years ago, she developed a recipe for what she called petit gateau sec, which is French for "little dried cakes." They were an instant hit with her family, friends, and neighbors.
