Ingredients
Egg whites are the key element in this recipe.
As plain as these cookies look, that's how surprising they are. At first glance, they have the look of little meringue buttons: their tops are pale, smooth, buff colored, and as crackly thin as parchment. Tucked beneath the crust is the cookie proper, a tidbit that is all crunch. These are cookies you might be tempted to gobble like gumdrops if it weren't for their flavor: anise, a flavor so assertive it can never be taken lightly.
Dandelion flowers aren't just pretty. They are also extremely nutritious food and have none of the bitterness of dandelion leaves if you cut off the green bracts at the base of the flower cluster.
Light, bumpy, nutty and completely higgledy-piggledy-shaped, these cratered meringue nuggets are just the cookies to reach for with your last coffee of the afternoon or your last spoonful of ice cream at night. They are featherweight but packed with flavor, and I love the way they disappear in your mouth — quickly, so quickly and fizzily that if they didn't have nuts, you'd think you were eating espresso Pop Rocks.
Cookies don't get simpler or more satisfying than sablés, the basic butter cookie of France. They are homey, simple cookies that are sometimes flavored not at all (the better to show off their wholesome all-butter goodness) and sometimes given a spot of flavor, subtle or bold. At old-fashioned Pâtisserie Lerch, M. Lerch, whose affection for cookies is evident, generously flavors his sables with lemon zest and coats their edges with sugar so they emerge from the oven with a touch of sparkle.
Ingredients
These tiny, soft, intensely chocolate cookies are packed with pine nuts, while a little grappa gives them a welcome bite. Called Fava of the Dead in Rome, they mark All Souls night. The dark, almost black color gives these innocent little coins a threatening edge. In the Rome of the Caesars, people believed fava beans held the souls of the dead.
Ingredients
Ingredients