BROWN BUTTER ALMOND TUILES

Let’s talk Tuiles. The Tuiles’ classic shape is sort of the shape of a potato chip. They are traditionally draped over your rolling pin moments after being taken from the oven. Then they set up into these delicate, crispy little wafers. Adaptations of the classic, include draping over muffin tins or bowls before they setContinue reading “BROWN BUTTER ALMOND TUILES”

SABLE BRETON and SPICED PECAN SABLES

These are a French butter cookie. Sable means “sandy” and Breton is the Britany region of France. The recipe is fairly easy, with the heavy hitter being (of course) the butter and eggs. Sable Breton is a very plain and classic cookie with a traditional crisscross pattern. The spiced pecan sables, take this low-key cookieContinue reading “SABLE BRETON and SPICED PECAN SABLES”

PISTACHIO RASPBERRY SANDWICH COOKIES

“Sandwich cookie” should give you all the clues you need here. This was one of my favorite recipes yet! And finally…..a recipe where mine turned out every bit as pretty as the book. At least I think so. Here’s the book…… Very pretty. The cookies are a French Sable’. Basically a butter cookie. These areContinue reading “PISTACHIO RASPBERRY SANDWICH COOKIES”

CHAUSSON AUX POMMES

“Chausson aux pommes” pretty much means “apple pastry”. So very much like a small apple turnover….yet prettier. This recipe calls for granny smith apples cooked with cinnamon, brown sugar, and a touch of spiced rum. Yum !!! Here’s how they are supposed to look….. Just gorgeous little gems, aren’t they ? You start with traditionalContinue reading “CHAUSSON AUX POMMES”