Tag:

cookies

  • Biscoff Tiramisu (Ch’tiramisu)

    by Audrey

    This Biscoff Tiramisu, knowned as “Ch’tiramisu” is the French answer to Tiramisu. This popular Northern French dessert is made from layers of mascarpone cream and coffee soaked speculoos cookies – giving it a subtly spiced and warming flavor. This simple yet utterly delicious twist on the famous treat is a great no-bake dessert that’s even better when made in advance. What’s not to love?

  • Classic French Madeleines

    by Audrey

    Quintessentially French, Madeleines are dainty bite-sized cakes that yields a soft middle, crispy edges, and a distinctive buttery taste. Easy and fun to make at home, they are best known for their shell-like shape and their signature bump at the top. I am sharing my tips (and the bump secret!) to master madeleines at home.

  • French Christmas Cookie Roundup

    by Audrey

    The Holidays are just around the corner! For all your holiday baking inspiration, I have gathered the most delicious cookie recipes from the blog that are very popular around the Holidays in France- and easy to make at home. I included classics like the Butter Sablés from Alsace (Butterbredele) and lesser-known recipes like the Cocoa and Almond Thumbprint Cookies from Alsace (Linzele).

  • Known as Alsatian Schwowebredele, these Almond Cinnamon Shortbread Cookies belong to the long list of typical “bredele” cookies made over the holidays in Alsace, Eastern France. Made with ground almonds, a pinch of cinnamon and a generous amount of butter, these cut-outs are easy to make, deliciously sandy and taste just subtly spiced and nutty. A must-do recipe for your holiday cookie box!

  • Buckwheat Sablés with Chocolate

    by Audrey

    Popular French butter cookies, Sablés come in all forms and flavors– and these Buckwheat Sablés with Chocolate are some of my favorite ones. Nutty buckwheat flavor, the rich taste of butter and speckles of dark chocolate come together in a perfectly crisp shortbread cookie texture. These easy to make cookies are a must to try, and adopt.

  • Thin Spiced Almond Cookies (Pains d’Amandes)

    by Audrey

    Known as “Pains d’Amandes”, these thin Spiced Almond Cookies are a beloved specialty from the Flanders region, straddling Northern France and Belgium. Made with cinnamon, nutmeg and almonds, these slice-and-bake oblong cookies pack warm holiday-spiced flavors and a great crunch.

  • Butter Sablés from Alsace (Butterbredele)

    by Audrey

    If there’s one French Holiday cookie recipe to have in your repertoire, this is the one. These Butter sablés from the Alsace region, known as “butterbredele”, are the most common cut-out cookies made and enjoyed over the Holidays in France. They are buttery, subtly flavored with lemon zest and satisfyingly crisp yet sandy.

  • Holiday baking season has officially started! So let’s make a delicious batch of Linzele cookies (also known as “Boules de Linz”). These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies.

  • Known in French as “croquants”, these little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!

  • Chocolate Chip Cookies with Fleur de Sel

    by Audrey

    We all need a classic chocolate chip cookie recipe in our baking repertoire – and this is mine. These Chocolate Chip Cookies with Fleur de Sel are chewy on the inside, crispy on the outside, rich and buttery, and full of chocolate chips. They are sprinkled generously with Fleur de Sel before baking to make all the flavors pop and give them an incomparable taste. 

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Pardon your French

Let’s bring French flavors to your kitchen! I share uncomplicated and classic recipes, lesser-known regional dishes and a few modern takes. Making French cooking easy, approachable and cliché-free is my priority.

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