Dandoy Biscuiterie @ Brussels, Belgium

Established in 1829, Dandoy's is one of those traditional biscuiteries. Truly Belgium, Dandoy Biscuiterie is six generations old and still ongoing. During World War 2, food rationing tickets were issued and their biscuits were the only government approved flour confectionary product.



We dropped by Dandoy's for a taste of luxury, as promised.

Always a corner for a bewildered tourist.

Shelves of them even.

I wish I had time for a cuppa tea upstairs. Tea is available upstairs complete with waffles too! The lady facing her back to us is probably a sour plum in her own right. Sullen, sour and surely not the kindest person to deal with.

Despite that, we still found the guts for a box of their history.

We took a random picking of whatever they had for the day which could also be interpreted as whatever could fit into the box. Saves you the trouble of going through the monotonous motion of "1 piece of this, 2 pieces of that."

Lemon Shortbread
Shortbread with Lemon Rinds

Chocolate Perle
Shortbread with roasted hazel nuts and chocolate chips

Shortbread

These were like sables I tried from K Ki, only way above the mountains and beyond the clouds kind of better. Odd but all three had different textures. Lemon was chewy, chocolate crunchy and shortbread crumbly. I super mega adore the Lemon Shortbread best for the awesome candied lemon rinds within! Was almonst like Fruit Tree Pastille sweets, only way way way way waaaay better.

Palm Leaf
Flaky biscuit made of butter and caramel


Shaped like the famous Danish tinned biscuits, this was the exact opposite of the buttery dense ones, crispy light!



Sweet Rusk
Buttered with two different types of caramelised sugar

A solid biscuit with much bite, toasted to such density...

Chocolate/Butter Speculaa
Brown sugar, spices

Speculaas are a Dutch favourite, these are traditionally baked for consumption on St Nicholas' Eve in Netherlands in Belgium.

Heavy on the bite, I liked its crunchiness! With light hints of cinnamon and spices, I wish the lady packed more of these!

Almond Bread
Derived from the Speculaas and filled with roasted almonds

Like the Speculaas, only in a different shape...Like the biscotti, only denser.

Macaroon (Round)
Fondant with finely ground almonds

It loosely crumbles apart, almost like our suggee cookies.

Bernardin (Brown with Nut)
Crunchy biscuit made of brown sugar with roasted almonds

Unlike the macaroon, this was an exact opposite with the same lovely crunch.

Chocolate Orangine
Spotted with chocolate pearls, almond and orange rinds

So chewy, it's power packed with enough ingredients to put Famous Amos to utter shame.

Dandoy impresses so greatly with varying textures even within the same biscuit family. I call this artistry. Never encountered a biscuiterie so unforgettable and delectable.

http://www.biscuiteriedandoy.be/site.php?lang=uk

Dandoy Biscuits

Near Grand Place