Cornuelles (French Anise Cookies) Recipe
Cornuelles (French Anise Cookies)
Flavors of Charente Maritime
Total time: 30 to 60 minutes

Preheat the oven to 200 °C (400° F).
Baking time: 20-25 minutes

Difficulty: Easy
Chef's Note

Cornuelles are traditional cookies for Palm Sunday. Made from a shortbread dough and sprinkled with anise seeds, they are unique in two ways: they are triangular and have a hole in the center so that they can be sliopped onto branches. After the blessing, they can finally be enjoyed!

In the French town of Villebois-Lavalette, a whole Palm Sunday fair centres around them. At the same time in Barbezieux, bakers are making different cornuelles: shaped like pine cones and made with choux-pastry flavoured with orange flower water.

- 500 g (approx. 5 cups) flour
- 250 g (approx. 2 1/2 cups) powdered sugar
- 200 g (3/4 cup) butter
- 10 g (2 tsp.) salt
- 3 eggs
- 1 packet (1 tbsp.) baking powder
- some anise seeds
  1. Combine the butter, sugar and eggs.
  2. Blend in the flour and baking powder. 
  3. Add some grated lemon zest or a little vanilla. 
  4. Roll the dough out to a thickness of about 3 mm (1/8").
  5. Using a cookie cutter, cut out triangles and make a hole in the centre. 
  6. Brush the cookies with egg, sprinkle with anise, and bake for 20 to 25 minutes in a 200° C (400° F) for 20-25 minutes until nicely golden. 
More recipe ideas

Collaboration: Comité départemental du tourisme de la Charente

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