who only by moving can balance

(Which Deb calls "crisps", which are, obviously, a different thing.)

This recipe was originally posted waaay back in 2007, before I started reading smitten kitchen, and I actually first came across it when I was investigating fennel seed ice cream, which was in turn because I was looking for things to do with fennel. Deb updated it substantially in 2020, and almost all of it is now provided in sensible units, but as usual we prefer things with rather less sugar and more importantly I have to look up what 2/3 of a cup of whole almonds corresponds to in terms of weight every single time. Which turns out to be often enough for me to type this up for my own reference.

(This latest batch was half pear and half rhubarb for the filling, but alas I am once again underwhelmed by rhubarb even though it does go very well with the fennel ice cream.)

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