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Pepperidge Farm Bordeaux Cookies

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?

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  1. 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

      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

        Oh man, fantastic looking site. Thanks for posting.

        1. re: LulusMom

          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

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

          1. re: mcsheridan

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

        3. re: momjamin

          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

            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

              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!

            1. 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

                Let us know if it approximates the bordeaux.

                1. re: alkapal

                  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

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

                  2. 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

                      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

                        amyzan, that link is not working....

                          1. re: amyzan

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

                      2. 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. 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. 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

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

                              1. re: pitu

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