Hi friends!
I hope you’re in a sweet mood today!
Here’s a new easy, budget-friendly, and super yummy recipe for you.
Introducing almond (or hazelnut) croquants!
Almond (or hazelnut) croquants, a zero-waste recipe
This recipe is perfect if you’ve got extra egg whites sitting in the fridge… I bet that happens often! It sure did for me, and I felt like trying something new. Some of you might be reminded of the famous “croquants de Cordes”!
A little cultural note
Nestled in the heart of the Tarn region, the croquants of Cordes are much more than just a cookie: they’re a delicious tradition, a testament to the history and artisanal know-how of this beautiful part of Occitania. Their origins date back to the 13th century, around the time of the founding of the bastide of Cordes-sur-Ciel. These little almond-based biscuits were created to keep well over time: with no fat or moisture, they could last a long time—perfect for travelers and soldiers.
Almonds, abundant in the south of France, give these croquants their distinctive identity, with a firm texture and delicate flavor. Even the name evokes the irresistible crunch of every bite. Passed down from generation to generation, the recipe is closely guarded by local artisans who still make them by hand with respect for tradition.
To this day, croquants de Cordes are enjoyed just as they were in the past, often alongside a cup of coffee or a sweet wine. They are a source of pride for the town and one of the must-try specialties when visiting this medieval gem in the Tarn region.
How about some almond (or hazelnut) croquants for snack time?
These almond (or hazelnut) croquants are perfect with a cup of tea or coffee.
You can also serve them alongside chocolate mousse, ice cream or sorbet, strawberry or mango mousse, or even tiramisu!
How to best store your croquants
Like many dry cookies (or the famous Alsatian bredeles), almond (or hazelnut) croquants will keep for weeks in a metal tin. It’s so handy to always have some homemade treats ready in case of a surprise visit from friends or family.
A few recipe tips…
First of all, here’s how to easily peel whole almonds: boil a little water in a saucepan, pour in the almonds, then turn off the heat. After 2 minutes, remove the almonds and the skin will slip right off!
Choosing your ingredients
You can skip the full trio of almond types—whole, ground, or flaked. If you only have one or two of them, no problem! Just stick to the total weight (120 g) and split it up. For example, 60 g of ground almonds and 60 g of flaked almonds if you don’t have whole ones. I don’t recommend using only ground almonds though—it’s important to keep some crunch, whether from chopped whole almonds or flaked ones.
A versatile recipe
As you can guess, you can totally make these croquants with hazelnuts! Just use a mix of ground and whole hazelnuts.
Finally, you can also make a gluten-free version by swapping flour for cornstarch.
Tools you’ll need:
A bowl
A knife
A wooden spoon
A tablespoon
And two baking mats (or baking trays lined with parchment paper)
You probably already have all this on hand.
Other tasty options for a delicious afternoon break
I’m always on the lookout for recipes that help me use what I already have, and these almond (or hazelnut) croquants are just perfect! If you’re like me and love playing with flavors, I also recommend trying the hazelnut shortbread, which is just as delicious and easy to make. And if you’ve got a sweet spot for fruity treats, why not go for the hazelnut and pear financiers? They’re ideal for an afternoon tea. And if you’re craving something lighter, this yogurt and lemon cake is a refreshing option that’s sure to please. Enjoy!
All that’s left is to grab your apron and whip up my almond (or hazelnut) croquants!
The recipe, Chef!
almond (or hazelnut) croquants
( Vote !)
Loading...Ingredients
- 60 g blanched whole almonds
- 35 g almond flour
- 25 g sliced almonds
- 200 g sugar
- 60 g flour
- 2 egg whites (about 70 g)
Instructions
Preheat your oven to 200°C (392°F).
Roughly chop the whole almonds using a sharp knife.
Place them in a mixing bowl. Add the almond flour and sliced almonds.
Pour in the sugar and flour. Mix with a wooden spoon.
Add the egg whites in the center and gently mix until the texture is smooth and well combined.
Using a spoon, form small mounds on two baking trays lined with parchment paper, leaving enough space between each. (You can sprinkle some extra sliced almonds on top if you like.)
Bake for about 16 minutes.
Let cool on a wire rack for 10 minutes before removing from the parchment.
Store in a metal tin.
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