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Pepperidge Farm Bordeaux Cookies

alkapal Oct 18, 2007 02:53 PM

I have scoured the net looking for a copycat recipe for the PF Bordeaux cookies. No luck. I have several cookie cookbooks, but don't know what to look for in the index. I am certain the PF cookies are based on a European cookie, but really am stuck! Any ideas?

  1. amyzan Apr 16, 2009 09:17 AM

    David Lebovitz features a recipe for pain d'amande from Flo Braker on his website. This looks like the cookie on which PF Bordeaux cookies are based. http://www.davidlebovitz.com/archives...

    2 Replies
    1. re: amyzan
      pitu Apr 18, 2009 03:08 PM

      omigod, I love the Destrooper almond thin cookies . . . thanks for posting the links, and making the connection to the PF cookie...

      1. re: pitu
        alkapal May 19, 2009 05:16 AM

        me, too. thanks.
        btw, trader joes has a version of this cookie. not bad, but veeeeery thin.

    2. s
      SteveG May 20, 2008 12:59 PM

      If you're talking about the things alkapal linked to on images.google.com, then you're looking for a recipe for a traditional Bordeaux cookie that is usually longer and thinner, and dipped in Sauternes after dinner like a biscotti in coffee. I think they called for grinding almonds with sugar in the food processor, adding egg, rolling out, and slicing into strips.

      I made them from a recipe in Ann Willan's Country Cooking of France. They might be called croquettes de sancerre, based on the amazon image of the index. To get the super crisp texture, you need Hartshorn, an old-fashioned leavening agent that's been replaced with baking powder and baking soda in the modern kitchen. It's also known as hartzhorn, or baker's ammonia, and it has a distinct ammonia character when the baking first starts.

      Ann Willan's recipe didn't call for any brown sugar; I think the caramelized flavor is supposed to come from baking.

      1. t
        tiggs2000 May 20, 2008 08:07 AM

        Try this:
        Cream: 1 stick butter (I use unsalted); 1c. dark brown sugar
        Add: 2T milk
        Combine, and add to butter mixture: 1t. baking powder; 1c. all -purpose flour

        Drop by teaspoonsful onto cookie sheet (they spread to about 2½" diameter). Bake 10 minutes @ 350°. Let cool slightly before trying to remove from pan. They get crispier as they cool.
        (I got this from my sister-in-law, but don't know the original source.)

        1 Reply
        1. re: tiggs2000
          alkapal May 20, 2008 08:16 AM

          thanks! no spices at all?

        2. amyzan Jan 1, 2008 08:22 AM

          I haven't tried this one, but the Destrooper almond thin cookie is similar to the PF Bordeaux. So, this recipe might be a good experiment. The ingredients of the recipe aren't the same as on the Destrooper box, though I like the technique she describes to get a similar cookie. Double baking probably caramelizes the sugars better than many recipes I've seen. http://answers.yahoo.com/question/index? qid=20060723224618AAQFxL8

          I will report back if I try it, and might use brown sugar instead of white.

          4 Replies
          1. re: amyzan
            Dylan Jan 1, 2008 08:37 AM

            My gut says try the second bake at a pretty low temperature (200-250?) for a fairly long time. That should ensure a very even and deep brown carmelization of the cookie. (I haven't tried it myself.)

            1. re: amyzan
              alkapal Jan 6, 2008 01:26 AM

              amyzan, that link is not working....

              1. re: alkapal
                amyzan Jan 11, 2008 04:40 PM

                Sorry, try this one:

                1. re: amyzan
                  alkapal Jan 16, 2008 06:40 PM

                  bingo! now i need to haul out the mixer! those ARE good! thanks, amyzan.

            2. alkapal Nov 1, 2007 05:48 AM

              i am going to try this speculaas cookie -- (also known as windmill cookies) to see if it is the one. i google image searched. neat trick!

              3 Replies
              1. re: alkapal
                LulusMom Nov 1, 2007 06:50 AM

                Let us know if it approximates the bordeaux.

                1. re: alkapal
                  alkapal Dec 8, 2007 05:35 AM

                  just flew back from florida, and got those little "biscoff"cookies on the plane. they are basically the same as the bordeaux cookies from pf. doing more sleuthing, i found that the biscoff cookies are indeed based on the belgian "speculoos"

                  i still have to make them!

                  1. re: alkapal
                    amyzan Dec 8, 2007 07:43 AM

                    Did you make the Belgian spice cookies from Epicurious? I'm wondering if they'd be Boreaux like with some tweaking.

                  2. Antilope Oct 18, 2007 03:09 PM

                    Here's is possibly a similar cookie:

                    Caramel Crisps Cookies


                    1. m
                      momjamin Oct 18, 2007 03:03 PM

                      Found this one:


                      I know PF has Bordeaux and Bordeaux w/chocolate, but I'm not sure how crucial the "fudge" is to this recipe vs what you're looking for.

                      8 Replies
                      1. re: momjamin
                        alkapal Oct 20, 2007 07:13 AM

                        The Bordeaux I have never seen with chocolate! Hmmm... are they keeping good chow from DC metro?

                        See if we are talking about the same Bordeaux cookie:

                        By the way, in running on the web, I found a tremendous food blog (Cream Puffs in Venice) I had not seen before. Incredible photos and tons of information, recipes, insights. How prolific Creampuff is!!!:

                        1. re: alkapal
                          LulusMom Oct 20, 2007 10:57 AM

                          Oh man, fantastic looking site. Thanks for posting.

                          1. re: LulusMom
                            alkapal Oct 20, 2007 11:55 AM

                            check out the site's "family heirloom recipes" --- oooooooh! also, antipasti -- there is an artichoke dip to flip over! that cream puff is busy!

                          2. re: alkapal
                            mcsheridan Apr 16, 2009 04:42 PM

                            The very same Bordeaux cookie. On the site, check out the Chocolate collection...they cover EVERYTHING in chocolate, even the Bordeaux.

                            1. re: mcsheridan
                              amyzan Apr 17, 2009 03:23 PM

                              So, it's only available in the Chocolate collection? I haven't seen that in the stores yet, hmmm...

                          3. re: momjamin
                            amyzan Nov 1, 2007 08:39 AM

                            That recipe looks to me like it's trying to put the flavors of a See's Bordeaux chocolate (milk or dark chocolate filled with brown sugar buttercream) into a cookie. It bears little resemblance to the PF cookie, though it does look tasty!

                            1. re: momjamin
                              Ruth Lafler Jan 1, 2008 10:02 AM

                              There appear to be two different issues: the version of the recipe with the See's Bordeaux "fudge" is not "authentic" but Pepperidge Farms does make (or has made) a version of their Bordeaux cookie that has milk chocolate on the back.

                              1. re: Ruth Lafler
                                alkapal Jan 6, 2008 01:25 AM

                                i've never seen the bordeaux embellished with anything, including chocolate...

                                it really is too thin. the chocolate would be thicker (almost) than the cookie!

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