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  1. Vaala ◪

    Ooo, so much to read (I am so far behind on your posts now…which is almost a good thing ’cause now I can procrastinate here!)! My favourite cookies/biscuits/whatever are really plain too…well, plain as in their ingredients but obviously not plain as in taste otherwise that could be boring (I’m not a cookie person…give me cake any day!).

  2. Lorraine @ Not Quite Nigella

    OK it’s official: “buttery depth” has got to become a taste measure in official taste testing lexicon! 😛

  3. thehungryscholar

    You are so good at describing food. You should be a food critic…professionally. Are you? I wouldn’t be surprised.

  4. Amber Shea @Almost Vegan

    “Divinement magnifique” is, in fact, grammatically sound 😀
    Mmm, those second ones look/sound like what I know of as “lace cookies”…I loooove roasted nut/toffee flavor!

  5. croquecamille

    “Farine de blé” simply means “wheat flour.” No funny stuff there. David Lebovitz posted a great recipe for pain d’amandes:

    The only change I made was swapping out the cinnamon for some ginger. They are fantastic!

    I’ll get back to you about the reverse engineering…

  6. Stacy (StacyGrowsHealthy)

    Those look so tasty! I love almond cookies and any kind of sugar that has been turned into a crunchy brown goodness is always fantastic.

  7. Louise

    Thanks so much Hannah, I’ll be sure to check these out very very soon. But you left out the key aspect for one tracking down biscuits in Paris- where do I buy them? Monoprix??? Am looking forward to these- I found some other treasures you would have enjoyed today, but you’ll have to wait to hear about them!

  8. perry

    … these and speculaas… irresistible.

  9. Anh

    I read until… “the buttery depth” and thought, it must be heavenly!

  10. L-izzle

    Arghhhh! I want them! I want them ALL!!!! 🙁 🙁 🙁

  11. Hannah

    Vaala: Hurrah, you’re back! I’ve missed you 🙂 I don’t tend to think of myself as much of a cookie person either, but my next post is going to contradict that a little bit…

    Lorraine: Let’s make it happen! I think it’s absolutely legitimate 😉

    TheHungryScholar: Oh gosh, you just made my day. I wish!! If I had any idea how to get into the field, I’d love to… but I’ve got no idea!

    Amber: Lace cookies? Hmm, I might have to do some investigating there. I would love to be able to replicate these! And I thought you only liked nut balls… 😉

    Camille: Thank you for the link! It’s funny, because I’ve read the entirety of David’s archives, but I’d completely forgotten about this recipe. You’re my hero!

    Louise: You’re such a tease! Making me wait (because I’ve never done anything like that, oh no…) I do apologise – yes, these are from Monoprix. If you squint really hard, you can see “Monoprix Gourmet” on the label. 🙂

    Stacy: They were so amazingly good. The Croquant de Cordes, particularly!

    Perry: Mmm, speculaas! I still regret forgetting to buy the Speculaas Spread I saw in Antwerp!

    Anh: Buttery depth can only ever be a good thing, right? 😀

    L-Izzle: Excuse me, missy! Who’s been texting me photos of Melbourne pastry cases and taunting me with descriptions of Max Brennar chocolate shots with gummi bears? 😀

  12. Jess

    BRB buying a ticket to Paris.

    Ok maybe not yet (come on, funding to attend another international conference!) but eventually. I think that if I was in Paris, I would spend 95% of my time either eating or looking for things that I want to eat, which would probably be most things.

    About farine de blé, that reminds me of some random thing I learnt when revising my dodgy French for when I was in Montreal for a workshop. Blé is also French slang for money, kind of like the equivalent of “dough”. I just like the idea of walking around saying “Whoa, that dude’s got plenty of wheat!”.

  13. Amber Shea @Almost Vegan

    I suppose I’m an equal-opportunity nut lover 😛

  14. Simply Life

    Yum! Can I have some?

  15. Louise

    Success! I have a packet of all 3 types of biscuits after a Monoprix raid tonight! I was planning to open one packet tonight, but then I left the biscuit stash unguarded briefly whilst I took my evening turn about the block, and the boys opened a packet of Fauchon biscuits instead. I got a mixed assortment of theirs to try. Rather overpriced I feel. I think it was 9 euros for a pack of nicely turned out, but samey and somewhat uninspiring biscuits. It does have a version of the almond bread like ones and the crepes de Quimper, but the crepes are chocolate coated.

  16. Hannah

    Jess: That’s the correct way to do Paris! 95% eating, 5% sightseeing. Believe me, that’s the fast track to ultimate happiness 🙂 Get me a ticket, too? It hurts my heart that I have no idea when I’ll go back! (I like a man with some tasty, tasty wheat.)

    Amber: Spreadin’ the nut-love since 1985. 😉

    Simply Life: Sure! Come over anytime!

    Louise: I believe David Lebovitz put on his disapproving hat about the choc-covered crepes dentelles – so I stuck with The Original And The Best. 😀 Cannot WAIT to hear what you think of them! Honestly, I’m a bit giddy right now. Though a part of me thinks you’re going to stomp all over my positive opinions. 😀

  17. Vaala ◪

    You missed me?! Awww 🙂

  18. Hannah

    Vaala: Like a night without stars 😀

  19. Fiona


  20. paul ortiz

    hi, i just found both of these last week. and then found your web site today. how odd. but i love both of these, but the croquants are my fave!! i will be sending a few boxes of them home so they will be there upon my arrival! it will be a difficult withdrawl—going cold turkey from paris after being here a little over a year is going to be very tough! very, very tough!!!