Payard Cookies by François Payard and Anne E. McBride

  • Praline paste (page 22)

    from Payard Cookies Payard Cookies by François Payard and Anne E. McBride

    • Categories: Vegan
    • Ingredients: hazelnut oil; blanched almonds; blanched hazelnuts
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Notes about Recipes in this book

  • Palets aux raisins

    • Avocet on January 28, 2016

      These were okay, but not great. They were similar to, but not as good as a Swedish raisin cookie I've been making for a long time. The texture was overly crumbly and the texture deteriorated in a matter of hours. The main difference is that these use confectioner's sugar rather than regular sugar. My husband's comment was that they tasted like they came from a bakery, rather than homemade. Not a positive comment on his part.

  • Kipfers

    • KatieK1 on December 20, 2025

      Easier to break off 13g pieces and make each cookie individually.

  • Cinnamon cookies

    • joanhuguet on March 08, 2016

      These delightful little cookies satisfy a cinnamon roll craving with much less work. We found that we prefer a simple vanilla and powdered sugar glaze to the dusting of powdered sugar specified in the recipe.

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  • ISBN 10 0544512987
  • ISBN 13 9780544512986
  • Linked ISBNs
  • Published Nov 03 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

100 favorite cookie recipes from legendary pastry chef François Payard’s beloved patisseries and cafés

Third-generation pastry chef François Payard shares his favorite cookie recipes—the bestsellers at his popular New York City patisseries and cafés, the recipes he learned from his father, and the ones he makes at home. They range from the simplest sablés (butter cookies) to the most picture-perfect macarons, with everything in between: unassuming spice cookies, jam-filled linzers and other sandwiches, elegantly fluted and scalloped cannelés and madeleines, cakelike financiers, and beautifully iced cutout cookies for every holiday. All adapted for home cooks and tested in a home kitchen, these treats are easy to make yet offer a taste of “Paris-meets-Upper East Side” luxury to anyone, anywhere.

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