Pradons

Pradons are a type of traditional French pastry, originating from the Provence region. They are small, round, and slightly flattened cookies, typically made from a simple dough consisting of flour, butter, and eggs. The dough is rolled out thinly and cut into circles, which are then baked until golden brown. Pradons are often dusted with powdered sugar before serving, giving them a sweet and crunchy texture.

The name "pradons" is derived from the Occitan word "pradon," which means "small field" or "meadow." This reflects their small size and the fact that they were traditionally baked in the fields during the summer months.

Pradons are a popular treat in France, often enjoyed as a snack or dessert. They are also a common ingredient in various French pastries and desserts, such as tarte aux pralines (praline tart) and madeleines. The simplicity of the recipe and the versatility of the ingredient make pradons a staple in French baking.

Despite their humble appearance, pradons have a rich history and cultural significance in France. They are a symbol of the country's culinary heritage and a testament to the art of traditional baking. Today, pradons can be found in bakeries and patisseries across France, as well as in some international markets.