Cookie masterclasses: sablés, amaretti, speculoos
Cookies look simple until they spread across the tray or come out dry. These lessons explain why that happens: dough temperature, thickness, resting time in the fridge and the bake itself.
Inside: amaretti with their signature cracks, diamants with a sugar edge, vanilla crescents, spiced speculoos, Linzer sablés with confit and biscuits with chocolate caramel. A good format for gifting and for a first sale — small batches, straightforward storage.