The Art of French Pastry

loosen them up, then add
sugar, a little flour, and
sometimes melted butter.
Then it’s ready to go. No
air is whipped in, and
that’s one of the reasons
the cookie is so crispy. The
way we get the shape is by
spreading a small amount
of batter thinly on a silpat,
sprinkling nuts on top,
baking in a low oven, and,
while the thin-baked