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Fossier Pink Champagne Biscuits (Biscuits de Rose De Reims) [View All]

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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Feb-19-07 11:22 PM
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Fossier Pink Champagne Biscuits (Biscuits de Rose De Reims)
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I love reading art blogs. A watercolorist painted the pink champagne biscuits that Fossier of Reims has been baking for centuries. /

It's a twice baked biscuit that's supposed to taste like a hard sponge cake and you dip it in champagne or red wine to enjoy it. I was fascinated since the baking is a delicate process. If you overbake, the pink color disappears.

Every so often I'd hunt around the net for a recipe. Last night I came across a recipe that's supposed to replicate the original. Although the original may have called for cochineal to achieve the pink color. That's according to a cook with a lovely blog, Le Tartine Gourmande. /

The biscuits can be ordered via the net but I want to make some. Anyhow, here's the recipe. It's like making biscotti:

"Pink Champagne Biscuits (Biscuits de Rose De Reims)

Someone gave me this recipe claiming it's the original one from Versailles.
He says part of the unique flavor once stemmed from the natural red coloring, derived from rose petals.

4 large eggs, separated
1 tbsp pure vanilla extract
1/2 tsp red liquid food coloring
1/4 tsp almond extract
1/8 tsp Fiore di Sicilia or 1/4 tsp plain orange extract
2 cups granulated sugar, preferably superfine
1 cup (about 6 oz) finely ground blanched almonds
1 tbsp plain baking cocoa
2 cups unleavened pastry flour

In large mixing bowl, beat egg whites until stiff to remove excess water.
Beat in yolks, food coloring, and flavorings until smooth. Beat in sugar a
half cup at a time until dissolved; if too grainy, let stand 15 minutes and
beat briefly again. Add almonds and cocoa; stir until well incorporated.
Stir in flour a cup at a time until just smooth.

Preheat oven to 300-325 degree F. and grease and flour two 9-inch square
pan. Spread batter in the bottom of each about 1/4" thick. Bake until set
but not brown, about 20 mins. (Any browning will destroy the delicate pink
color.) Cool and cut into rectangles. Repeat with remaining batter.

Preheat oven to 150 F. and toast cookies until hard and dry, about 40 min.
Again, do not brown. Serve like the Italian biscotti, but with champagne.

Source: Epicurious / Kamille coffaro"

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