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Do we still need to introduce Émilie Laraison, author, photographer and culinary stylist who, for more than ten years, has written a good fifty cookbooks. She has just published her latest essential work for all sweet and savory cookie crunchers and delights us with pretty, incredibly gourmet and crunchy recipes: all chocolate, with peanut butter, without cooking, XXL to share, parmesan, vegan, or even without gluten… 80 recipes that make everyone agree. You will not be disappointed !

THE OLIVES

For 30 small cookies

Ingredients

40g pitted black olives

200g flour

100 g grated parmesan

1 tbsp. c. baking powder

7 cl of olive oil

2 eggs

a few sprigs of thyme

salt + pepper

Step by step

1. Preheat the oven to 180°C (th. 6).
2. Cut the olives into small pieces.
3. Pour the flour, parmesan, baking powder, oil and eggs into a mixing bowl. Knead by hand.
4. Add the olives and chopped thyme. Salt, pepper and mix.
5. Form 30 small balls of dough with a teaspoon and arrange them on a baking sheet covered with parchment paper or a silicone mat, spacing them well apart. Add a small sprig of thyme to each cookie. Bake for 15 minutes. Flatten them slightly in the middle of cooking with a wooden spoon.
6. Remove the baking sheet and place the olive cookies on a rack, lifting them gently with a spatula, then let them cool.

Recipe from Homemade cookies – 80 regressive sweet & savory recipes, by Emilie Laraison. Collection I do it myself! Ed. Solar.

THE BEST

For about 12 cookies

Ingredients

150g dark chocolate

1 egg

1 tbsp. c. liquid vanilla extract

120g brown sugar

100g butter at room temperature

200g flour

¼ tsp. c. baking powder

½ tsp. c. fleur de sel

Step by step

1. Preheat the oven to 200°C (th. 7).
2. Cut the dark chocolate into chunks, then coarsely chop with a sharp knife, leaving large nuggets.
3. In a mixing bowl, mix the egg, vanilla extract and brown sugar, then add the soft butter, flour and baking powder.
4. Add two thirds of the chocolate, mix.
5. Arrange small balls of dough well spaced out on a baking sheet lined with parchment paper or a silicone mat.
6. Sprinkle with the remaining chocolate chips, sprinkle with fleur de sel and bake for 7 minutes.
7. Take out the plate, let the cookies harden on the plate for 10 minutes. Place them on a rack, gently lifting them with a spatula, then let them cool.

ALMOND ITALIAN

For 16 small cookies (or 8 large)

Ingredients

150 g ground almonds

200g icing sugar

2 egg whites

2 tbsp. at s. amaretto (Italian liqueur made from bitter almonds)

flaked almonds

Step by step

1. Preheat the oven to 180°C (th. 6).
2. In a mixing bowl, mix the ground almonds and icing sugar. Add the egg whites and the amaretto and knead until it forms a ball.
3. Form balls of dough and place them on a baking sheet covered with parchment paper or a silicone mat, spacing them well apart. Flatten them slightly and sprinkle with slivered almonds. Bake for 10 minutes.
4. Remove the baking sheet and place the cookies on a rack, gently lifting them with a spatula, then let them cool.
5. Sprinkle with icing sugar when the cookies have cooled.

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