French Cookies
In France a cookie is a petit four sec — a small dry thing made with attention. The butter is European, the technique is older than the kitchen, and the result is half the size of an American cookie and twice the precision.
Featured french cookies recipes
- The Parisian macaron — Iris · Paris · Italian meringue, almond flour, the foot or no macaron. Aged 24 hours.
- Sablé breton, salted butter — Iris · Brittany · Salted butter cookies thick enough to stand on. Brown to the edge.
- Sablés diamant, sugar-rolled — Iris · Paris · A log of dough rolled in coarse sugar. Slice cold. Bake to pale gold.
- Tuiles aux amandes, lace cookies — Iris · Paris · Hot from the oven, draped over a rolling pin. Curve sets in seconds.
- Palets bretons, the dense disc — Iris · Brittany · Butter, egg yolk, salt. A short, dense disc you eat with cider.
- Langues de chat, cat’s tongues — Iris · Paris · Thin, crisp, almost translucent. Served with chocolate mousse.
- Cigarettes russes, rolled tuiles — Iris · Paris · Tuile batter rolled around a wooden dowel before it sets.
- Palmiers, sugar-pressed puff — Iris · Paris · Sugar-laminated puff pastry folded into the shape of a palm leaf.
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