(for about 60 cookies)
INGREDIENTS:
PROCEDURE
Have you ever thought about preparing some cookies by using legumes as ingredients? Dried legumes are so versatile that they’re ideal for multiple preparations, even sweet ones!
While I was making these cookies, I was pretty curious to taste them, I couldn’t wait for them to be done to savour and understand if the ingredients combination I’ve created could work… with my great joy I can say yes!
I love making cookies, kneading, cutting them and then watch them “come alive” in the oven…every time I’m so happy that I can’t wait for them to get cold, so I inevitably taste a few ones when they’re not piping hot yet. I love the smell of the butter spreading all over my house and knowing that the next day, at morning, a delicious breakfast will just be waiting for me.
I like kitchens where you actually cook, where the flour flatters around and the oven is always on!
Beatrice, Italian with a French heart, author of the blog Crème de Cassis, I write about food and I take pictures of it.
Vegetarian for ages, a sweet tooth through and through, I talk about meat-free recipes, getting my inspiration from ingredients and gastronomic cultures.
As a good vegetarian, legumes are at the base of my diet, I love to cook them, eat them, and show their full potential.
When I'm not in the kitchen or behind the camera I'm a mother and educator, trying to combine passion and work to the fullest.