Taillaule (Swiss pastry): Taillaule is a pastry from Neuchâtel (from the canton of Neuchâtel in Switzerland) made of leavened dough, with the addition of chopped orangeat and rum. Cooked in a rectangular mould, the taillaule is notched (hence its name) at the end of cooking, using scissors.
It is found plain or with candied fruit or raisins.
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