ffwd – croquants

I had never heard of croquants, and not speaking French, the name of this little confection meant nothing to me. After reading the description of the cookie, the ingredients and method, I was intrigued. Yes, very.

You see, croquant means crunchy in French. And the method is crazy-simple. The idea that I might be able to put together a delicious cookie with 4 ingredients, well, I just had to try it. But then, it started to become overcast and then it started to rain. Now, living in the desert southwest, I love the rain, but I also know from years of making candy at Christmastime with my mom and then on my own, meringues and candies need to have a dry day. Alas – today was one!IMG_2622

(this is the view from my driveway in Sedona, I’m not actually there today, but it did look like a “nice day” photo)

The ingredients are: very coarsely chopped nuts (I used almonds and pecans), sugar, egg whites and flour.

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Sugar is added, then the whites, and finally, flour is incorporated into the mixture. Interestingly, the whites are not beaten or whipped, they are incorporated as is – which makes this an amazingly simple recipe.

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The recipe calls for the dough to be placed on parchment-lined baking sheets. And that they are supposed to be rounded/mounded. The perfect time to use my cookie scoop. This one turned out to be the perfect size.

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The cookies are baked in a 400 degree oven. Mine took 12 minutes (turning the sheet halfway through). Since it wasn’t a huge recipe, I baked one sheet at a time, which allowed me to have the (important) cooled sheet for the subsequent batch. Another important point is to ensure that the cookie dough is about 2″ apart. I cheated a little, but then only had to use 2 pans.

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The cookies are to be puffed up and cracked a little and a nice brown. It was nice to see some of the larger pieces of nutmeats showing through the tops. They cool on the pan for about 10 minutes until they can be lifted off. Then the croquants are left to cool completely. I would think that the parchment would be essential in this – or certainly a lining sheet of some kind.

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These are suggested to be served with ice cream, a strong cup of coffee, or even a cup of tea. They are very sweet (in a good way), so I decided for a first taste (or two!) that tea sounded perfect. And it was!

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These really are delicious confections. I loved the flavor of the nuts, and the crunch of the cookie – with just a hint of chewiness inside. I can see making these many times because while they are sweet, they are not particularly rich. And they would make a lovely addition to a cookie tray as well. Finally, they are supposed to keep well for a week or so, which makes them a bit more practical – hopefully they will last long enough so that I can test that theory!

There were many others in our French Fridays with Dorie group who made these as well. You can find their lovely posts here.

5 thoughts on “ffwd – croquants

  1. Your croquants look perfect! I want to make them again using pecans; I used cashews and we loved them. I made half the recipe so only had two sheets to bake. I baked one on parchment and one without, just used Pam on the sheet. The sheet with no parchment cooked more quickly and browned nicer than the parchment cooked ones. They were a tiny bit tricky to get off the sheet but not bad. I’ve been experimenting with parchment, silpat and Pam. They definitely give different results. I didn’t realize you live in Sedona. I’ve always wanted to visit. One of these days I’ll make it and give you a call!

  2. I love these cookies. I’ve been making them since discovering them when I had a large egg white surplus. (Now, if there were only an index of egg yolk recipes, too!) I’m glad you had a dry day to make these. Yours look wonderful.

  3. These look great. I’m sorry that mine are all gone, but next time I have leftover egg whites… I love your view in Sedona. Looks restorative. Have a great weekend.

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