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Recipe Detail Page
Biscuit Rose De Reims
Early Summer 2010
These Champagne biscuits are usually a pinky cream colour. Traditionally they are dipped into Champagne much like biscotti are dipped in coffee. Having tested it I can tell you it is a match made in heaven. The method of making them is also similar to biscotti but they are baked at a lower temperature because you don’t want them to change colour and spoil the pink look.
Makes about 40 cookies
4 eggs, separated
2 cups (500 mL) granulated sugar
1 tsp (5 mL) vanilla extract
¼ tsp (1 mL) almond extract
2 drops red food colouring (optional)
1 cup (250 mL) ground almonds
2 cups (500 mL) all-purpose flour, spooned into
measuring cup and levelled off
1. Preheat oven to 300°F (150°C). Line two 8-inch (20-cm) square baking pans with parchment paper.
2. Beat egg whites with ½ cup (125 mL) sugar until stiff and very glossy. Stir in vanilla extract, almond extract and food colouring if using.
3. Combine egg yolks and remaining 1½ cups(375 mL) sugar in a food processor and process until combined. Add ground almonds and flour and process until mixture is crumbly. Transfer to a large bowl.
4. Fold egg whites into almond mixture about a third at a time until all ingredients are incorporated. Batter will be quite sticky. Divide batter between 2 prepared pans (it should be about ¼ inch (5 mm) thick). Bake until set but not browned, about 30 minutes. Cool and remove from pan. They will still be slightly damp in the middle.
5. Cut partially baked cookies into fingers about ½ inch (1 cm) wide, then cut in half lengthwise. Lay cookies cut-side down on parchment-lined baking sheets. Bake for 10 minutes, turn cookies over, and bake another 10 minutes or until cookies are dry to the touch and lightly golden.
Makes about 40 cookies
