Recipes from Pierre Hermé guarantee a success. Don’t they? :) These cookies are from his “Chocolate Desserts“. I’ll just quote Dori Greenspan in her precise description of them: “Soft and crumbly, buttery and chocolaty, these are the cookies of old-fashioned Austrian bakeries… easy to make… easy to pair with coffee, tea, or ice cream desserts”.
You won’t even need a mixer for making the dough - it’s mixed by hand.
These cookies can be a great project to do with your kids. My son loves making wiggling worms from the dough. I help him a bit with the twists.
This quiche is equally good warm or at room temperature. You can refrigerate the leftovers and reheat them for lunch next day. I even like to steal a slice from the fridge and eat it cold.
I absolutely adore the lemon curd. It’s delicious with crêpes, scones or a toast. Add a bit of whipped cream to the curd; and you’ve got an instant lemon mousse. You can go further and layer this mousse with broken shortbread cookies in a pretty glass. Top with fresh berries and, voila, simple and elegant dessert assembled in no time at all.
The cake is creamy, melting in your mouth, pretty looking, easy to make and, more important, it doesn’t leave you with this heavy feeling in your stomach like the most of cheesecakes do.
I just love them. The texture is a perfection, these biscotti are crunchy but not teeth-breaking hard, and very aromatic. You might be tempted to add more flour to the dough, but don’t do so, or the cookies will be tough. The biscotti can be stored in an airtight container for up to a month (which is only possible if you forget where you put your airtight container).
The recipe is from Lori Longbotham’s “Luscious Lemon Desserts”which is overloaded with delicious recipes.
“. I’ll just quote Dori Greenspan in her precise description of them: “Soft and crumbly, buttery and chocolaty, these are the cookies of old-fashioned Austrian bakeries… easy to make… easy to pair with coffee, tea, or ice cream desserts”.