Organic Christmas cookies with cinnamon

Organic Christmas cookies with cinnamon from the Drôme provençale

The organic Christmas cookies with cinnamon from Biscuiterie de Provence are a delicate shortbread made with French organic wheat, baked with almonds and butter. These are not industrial cinnamon biscuits, but rather artisan goods from a family-run business at the foot of Mont Ventoux, presented in a bag with a red ribbon.

The organic Christmas cookies with cinnamon are the festive shortbread biscuits from Biscuiterie de Provence in Saint-Maurice-sur-Eygues, baked with wheat flour from the Drôme, butter, eggs, and almonds. The cinnamon content is 1.5 percent, which is exactly the threshold where it seasons the biscuit without overpowering the almond underneath. Each bag with the red ribbon contains 120 grams.

With the first bite, the cookies crumble in a dry and fine manner, just as a shortcrust pastry with sufficient butter should, and only then does the cinnamon emerge—warm, rounded, and without any harshness. Beneath it lies the almond with its quiet sweetness, providing a foundation for the whole. Buttery, spicy, delicate.

Cinnamon, butter, and a fine crumble

What defines these cookies is their restraint; the cinnamon never insists upon itself, but instead settles as a warm layer over the almond dough, where it remains calm.

They contain eight ingredients, all organically grown, and not a single one is a flavoring. The wheat flour comes from the Drôme, the valley south of Mont Ventoux, while the butter gives the dough its crumble and the rapeseed oil keeps it supple. Because real butter and real cinnamon go into the dough, these cookies taste significantly richer than the mass-produced Christmas biscuits you might otherwise know.

For advent coffee and the cookie jar

These cookies belong on the afternoon table when the lights come on early outside and the coffee steams inside; they sit well in the hand without falling apart between the fingers.

With a strong coffee, the cinnamon stands out more clearly, while with black tea, the almond tends to remain in the foreground, making the pastry seem milder. The bag with the Christmas tree pattern and red ribbon can go straight under the tree, as it is already gift-ready. On the coffee table next to the Christmas almond cake from the same house, they make for a little French Advent still life.

In a well-sealed tin, the cookies will maintain their crispness for weeks. If they are exposed to moisture, however, they lose their fine crumble. A sugar cube in the tin will reliably keep residual moisture at bay.

Six generations and the almond

The cookies are baked at Biscuiterie de Provence in Saint-Maurice-sur-Eygues, a family house with a view of Mont Ventoux where the almond is at the heart of everything.

In 1833, Joseph Bédouin began trading almonds in Visan; today, Frank Bédouin leads the company in the sixth generation, and that single raw material has grown into over 150 recipes, both sweet and savory.

The company mills its own almond flour, and only just before baking, much like a coffee roaster handles its beans. In the new 2,800-square-meter facility built in 2006, there are two separate workshops to ensure the gluten-free range remains strictly separated from the rest.

You can find the entire range at Biscuiterie de Provence, and more in our French sweet pastries collection. Cinnamon can be done loudly, or it can be done right.

Organic control number PAR FR-BIO-01 – EU/non-EU agriculture