This is the last in my three-part series on François Payard’s “Payard Cookies.”
A feature of the book that I haven’t mentioned before is the sections that provide unique ways of filling and flavoring the cookies. There are sections on different types of pastes, fruit and dry ganaches, and candied fruit peels, all of which you can make yourself and use in the recipes for financiers, macarons, Calissons d’Aix, and gommés, among others.
The last section on cookies in the book is called Calendar of Cookies. Here you will find gluten-free, gingerbread, and sugar cookies, as well as decorating ideas for the holidays throughout the year.
The almond balls were a big hit—so many textures and flavors. Along with the mini-chocolate chips, there’s almond flour, candied orange, and grapefruit peel. The flavors subtly drift across your palate in a show that delights the taste buds. The cookie balls get rolled in sliced almonds just before you pop them in the oven, adding a note of sophistication.
A friend stopped by shortly after the cookies came out of the oven and joined me in a tasting over a cup of tea. She thought they were rich yet light in texture, with clean and deliciously citrusy notes. And of course the chocolate was a bonus. “What an all-encompassing treat!” she said.
“Kipfers,” or croissants in German, are traditional cookies. These little morsels are simple and contain only six ingredients. Almond flour and vanilla extract give them a delicate flavor. The dusting of confectioner’s sugar after they are baked adds a richness that’s fitting for the holiday season.
In conclusion I would say that I have thoroughly enjoyed my adventure learning and baking from “Payard Cookies.” The book makes a great gift. The recipes are traditional ones that remind of the phrase, “Everything that’s old is new again.” So go traditional and create some new family memories for the holiday season—or any time you want a treat.