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Biscuit rose de Reims or rose biscuit is a traditional dessert that has been produced in Reims, France since 1691. Rose in the name of the dessert refers to its color, not its flavor. Since it is baked twice, the process gives it a characteristical crunchy consistency, making it an ideal accompaniment for champagne.
Today, the biscuits are enjoyed with a cup of tea, or used as a key ingredient in the preparation of Charlotte cake. For a traditional touch, the biscuits are often dipped into a glass of champagne or local red wines. The original recipe is still a mystery, kept by Fossier's confectioners, who first started making these delicious treats.
MOST ICONIC Biscuit rose de Reims
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A macaron is a sweet treat that is prepared throughout France, its name derived from the italian maccarone, referring to the crushing of the almond paste, which is the main ingredient of these delectable treats. Originally, the daughter of Charles III, Duke of Lorraine founded a monastery called Les Dames du Saint-Sacrement, right in the center of the French city called Nancy.
As meat was forbidden in the monastery, the nuns started to bake numerous pastries, amongst them the popular macarons. Upon their abolishment from the monastery, nuns Marguerite and Marie-Elisabeth sought refuge in the house of a local doctor, and started to make and sell macarons in order to survive.
Bredele are small biscuits that are traditionally prepared during the festive Christmas season in the French region of Alsace. The biscuits come in many shapes and flavors such as lemon, honey, and almond. Although the first known recipes for bredele date back to the 14th century, they rose in popularity around the 18th and the early 19th century, when cookie-cutters were introduced to French kitchens.
Today, the biscuits are often made at home and stored in tin boxes to keep them fresh until Christmas Eve, when they are usually served with tea, coffee, or Alsatian wines such as Muscat and Gewurztraminer.
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