Snack

Almond croquants

Whole-almond croquants baked in two stages to make golden, crunchy biscuits.

Total time
105 min
Budget
Low budget
Difficulty
Easy
Servings
20 pieces
Golden almond croquants, sliced and stacked on a plate
These almond croquants go well with coffee or tea, or can simply be enjoyed as a snack. The dough is first baked in two logs, then sliced and returned to a cooler oven to give the biscuits their crunch. The recipe makes 20 to 30 croquants, depending on the length of the logs and how they are sliced. Choose 100 to 150 g of almonds for a balanced dough or a version richer in nuts.

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Ingredients

20 pièces

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Almond croquants

Accompaniment

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Hazelnut spread SignaturePoids - 210g Dip the cooled croquants in a small portion of spread.
    Qty: 117,90 €
    Find out more
  • Salted butter caramel with Maldon salt SelectionPoids - 210g Serve a small portion of caramel for dipping the croquants.
    Qty: 19,49 €
    Find out more
Selection total 27,39 €

Step by step

Method

Follow each step in order.

Active preparation
25 min
Cooking
40 min
Resting
40 min

Almond croquants

  1. 1

    Prepare the oven and baking sheet

    Preheat the oven to 180 °C. Line a baking sheet with baking paper.

    180 °C
  2. 2

    Beat the eggs and sugar

    Beat the eggs with the sugar until frothy.

  3. 3

    Mix the dough

    Add the sifted flour, baking powder and salt. Mix until the dough is smooth.

  4. 4

    Fold in the almonds

    Fold in the whole almonds, spreading them evenly through the dough.

  5. 5

    Shape two logs

    On the prepared baking sheet, shape two logs about 5 cm wide and 2 cm thick. Leave enough space between them so they do not touch as they bake.

  6. 6

    Bake the logs

    Bake at 180 °C for about 20 to 25 minutes. The logs should be lightly golden and firm to the touch.

    180 °C
  7. 7

    Let the logs cool slightly

    Take the logs out of the oven and leave them to cool slightly for about 10 minutes. Meanwhile, reduce the oven temperature to 150 °C.

  8. 8

    Slice the croquants

    Cut the slightly cooled logs into slices about 1 cm thick and arrange them on the baking sheet.

  9. 9

    Dry the biscuits in the oven

    Bake at 150 °C for 10 to 15 minutes. Turn the slices halfway through and continue baking until golden and crisp.

    150 °C
  10. 10

    Cool and serve

    Leave the croquants to cool completely before eating.

Accompaniment

  1. 11

    Serve the croquants

    Serve the cooled croquants with coffee or tea.