Bergamote de Nancy

Bergamote de Nancy

These aromatic French sugar cookies from Lorraine are infused with bergamot (originally from the Earl Grey tea famously sold at a Nancy sweet shop in the 19th century). Crisp, melt-in-your-mouth, and traditionally stamped with a bergamot flower or fish motif.

Prep

30 min

Cook

20 min

Total

50 min

Serves

25 cookies

Difficulty

Medium

Recipe ingredients

• •250 g (8.8 oz / 1¼ cups) unsalted butter, soft, European-style (83% fat) preferred for texture
• •130 g (4.6 oz / ⅔ cup) powdered sugar, sifted
• •2 g (½ tsp) fine salt
• •2 g (1 tsp) bergamot essential oil, food-grade only; substitutes: zest of 2 bergamot oranges + 1 lemon, or 4 tsp Earl Grey tea leaves ground
• •2 whole (2 large) eggs, cold, or null
• •400 g (14 oz / 3¼ cups) all-purpose flour, type 55 in France
• •150 g (5.3 oz / ¾ cup) granulated sugar, for rolling

Steps

1. 1 In a stand mixer fitted with the paddle, beat the soft butter, powdered sugar, and salt on medium speed for 3 minutes until pale and fluffy. Scrape down the bowl.
2. 2 Add the bergamot oil (or grated zest blend) and beat 30 seconds to incorporate.
3. 3 Add the eggs one at a time, beating well after each. The mixture should look smooth and slightly aerated.
4. 4 Reduce speed to low and add the flour in two additions. Mix only until a soft, homogeneous dough forms — do not overwork.
5. 5 Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 2 hours (preferably overnight) until firm. The dough must be thoroughly chilled to roll cleanly.
6. 6 Preheat the oven to 170°C / 340°F (convection) or 180°C / 350°F (conventional). Line two baking sheets with parchment paper.
7. 7 On a lightly floured surface, roll the dough to 8–10 mm (about ⅓ inch) thick. Traditional bergamotes are fairly thick.
8. 8 Cut out rounds with a 6 cm (2¼ inch) fluted cutter. Stamp the top of each round with a bergamot flower, leaf, or fish-patterned cookie stamp dipped in flour.
9. 9 Pour the granulated sugar into a shallow bowl. Press the top of each stamped cookie firmly into the sugar so the design is coated while the rest remains bare. Place sugar-side up on the prepared sheets, spaced 3 cm apart.
10. 10 Bake one tray at a time for 14–18 minutes, rotating halfway through. The cookies are done when the edges are just barely golden and the tops remain pale — do not let them brown, or the delicate bergamot flavor turns harsh.
11. 11 Let cool on the sheet for 5 minutes (they firm up as they cool), then transfer to a wire rack. Store in an airtight tin for up to 3 weeks; the flavor deepens after 2–3 days.