Biscuit Cuillère

The name for this biscuit appears to come from an earlier, recipe that did not use a piping bag but rather a cuillère (spoon) to form the elongated biscuit. Recipes for “biscuits à la cuiller” show up in French cookbooks as old as La Science du Maître d’Hotel, published in 1750. In Pellaprat’s 1913 La Pâtisserie Pratique, the 1750 recipe remains largely unchanged, except of course for the use of the ever-practical piping bag.