These little cookies have a lovely aroma of butter and caramel. Their texture is sandy and crumbly and the hazelnuts reveal their flavors little by little, with a slightly salty note enhancing the overall effect.

They are delicious served with ice cream, sorbet, light custard desserts or sweet wines, either as an apéritif or at the end of a meal.

Their name comes from Agnès Sorel, born in the Tours region in the 15th century, who was the "official" mistress of Charles VII and who had a strong influence on French court life.

If you can't find the biscuit powder, you can use ladyfinger biscuits that have been ground in a food processor.

1. Cream the butter; add the honey, sugar and brown sugar and mix well.
2. Add the eggs, flour, ground ladyfinger biscuits, baking powder and ground hazelnuts. Combine without overworking the dough; let rest.
3. Roll the dough out to a thickness of 3 mm (1/8”) and, with a cookie cutter, cut into 7 cm (3”) rounds.
4. Bake the cookies in a preheated 200° C (400° F) oven until lightly browned, 5-10 minutes.