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The croquants from Cordes are made with chunks or halves of almonds sunk in the biscuit batter, thus making them even more ‘croquant’! Try the variety if you like by adding a handful of broken almond pieces to your mix. It could not be easier.
Croquants are a wonderful and simple dessert you can do in about four minutes, with a couple of egg whites and some almonds. Crisp, as the name tells us, but I like them also a little nougatey in the middle, so they are a bit like that other famous French almond confection: macarons.
The batter is dropped onto parchment-lined baking trays by a spoonful, well spaced apart as they spread significantly, and baked for between 10 and 15 minutes. If you prefer more nougatey biscuits, remove them earlier from the oven. For the crunch (croque!), keep them in the oven a bit longer. Let your croquants cool completely on the parchment.
Instead of high-fat pralines, toffee, or brittle, give croquant (French for “crisp”)–a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle.
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