As Strong As Soup

I've wittered on about nonnettes in the past   but I love them and I can't understand why everyone else in the world doesn't feel the same way. So apologies for nearly repeating myself but here's my current favourite variation on the nonnette theme, replacing the more traditional orange flavours with lemon. Nonnettes are most commonly associated with the town of Dijon, although there are bakers elsewhere in France who seem a little unconvinced by this suggestion. Wherever the recipe originated, though, it's certainly been around a long time. In fact, it seems to  date from the middle ages. One notable feature of these cakes is that they don’t contain any eggs (well, not the way I make them anyway). I've used lemon curd in this particular version, but if you want to avoid eggs, substitute marmalade or jam (raspberry, blackberry or boysenberry will all work well). Nonnettes are closely related to pain d’épices and so will often contain a more complex mix of sp