Rose Champagne Biscuits
This sweet, crispy, airy biscuit--cookie, to us Yanks-is meant to be dipped in a glass of champagne and nibbled; distinctively, it does not disintegrate when dipped. We think it is equally good with red wine, sherry, a cup of tea, or accompanying a fresh fruit salad.
The recipe originated in Reims in 1756, and in 1845 Mr. Fossier took over the baking of this treat favored by Louis XV, Louis XVI, and Charles X. The recipe has remained unchanged, using only flour, sugar, eggs, vanilla, and carmine, a natural food coloring. This is truly a French treat. The pink tin holds 40 mini biscuits.