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Flo
Braker was a good friend to me and
many others, in addition to being one of the best bakers that I knew. She
unexpectedly passed away last week and will be deeply missed by everyone
in the baking community who knew and loved her as much as I did. She was
known for her generosity, which came through in her recipes.
 I wrote a
tribute to her here,
and decided in her honor, to bring this recipe back. These Pain d’amande
cookies became a permanent part of our repertoire when I worked at Chez
Panisse. Several years ago she shared this recipe here on the site. Like
Flo, you’ll find they’re absolutely perfect. – david
Pains d’amandes by Flo Braker
This
traditional Belgian cookie, known as almond bread (pain d’amande), is a
favorite from my catering baking business in the early 1970s. The raw
sugar’s light golden color and distinctly old-fashioned flavor, similar
to that of turbinado-style sugar, gives this cookie its unique taste,
texture, and appearance.
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