Little windows of melted candy glow like stained glass once the cookies cool: Berlingots Candies from Confiserie Florian, the Riviera confectioner founded in 1921, bring lime, rose, mandarin and strawberry to sixteen sugar cookies.
Makes 16 · 40 min
- Preheat the oven to 350°F (180°C) and roll out 1 lb (450 g) of sugar cookie dough to 1/4 inch (5 mm) thick on parchment paper.
- Cut out 16 cookies with a large cutter, then cut a small window in the center of each with a smaller cutter.
- Sort the Berlingots by color, crush them in a zip-top bag with a rolling pin and fill each window with crushed candy.
- Bake for 10 to 12 minutes, until the candy has melted and the edges are lightly golden.
- Let cool completely on the parchment before lifting, so the candy windows set.
The star of this recipe: Berlingots Candies, by Confiserie Florian.
