One of this month's choices from the book Baking Chez Moi is a delicate, sponge cake-like cookie. The beauty of these "cookies" is their ability to absorb liquid without disintegrating despite their lightness.
I made them last summer for the Espresso-Espresso Tiramisu Tart. Most of them were used to absorb the boozy coffee in the tart and we enjoyed the remainder dunked in espresso.
Visit here to see what everyone else in TWD made.