• Email
  • Pin It
 

Almond and Orange Croquants

 

Contributed by:

Almond and Orange Croquants
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Almond and Orange Croquants

Croquants are crispy French almond cookies, normally very sweet and merengue-based. I found a recipe for ones that are similar in shape and texture to biscotti on the blog that inspired me to start this one. If you like biscotti, check out these almond and chocolate ones. These croquants are not too sweet with almonds that are well toasted and only 1 ½ cups of sugar to 4 cups flour. If you don’t have while whole wheat flour, just use 4 cups of all-purpose.

Times

  • Ready Time : 0 min

Servings

4 dozen

Ingredients

  • 12 ounces whole raw almonds (approximately 2 ½ cups)
  • 2 C all-purpose flour (or use a scale to measure out 250 g flour)
  • 2 C white whole wheat flour (or use a scale to measure out 250 g flour)
  • 1 ½ C sugar
  • ½ t kosher salt
  • 4 large eggs
  • 2 T orange blossom water
  • 1 orange for zest
  • approximately ½ C cold water
  • optional: sugar in the raw ( also called “turbinado” or “demerara”) and fleur de sel (or kosher salt)

Directions

Preheat. Preheat the oven to 350°F.

Toast. Spread the almonds in a single layer on a cookie sheets. Toast in the oven for about 15 minutes. They’re ready when the scent of almonds wafts over from the kitchen. When you take them out of the oven, the inside should  be light brown and the skins should start to crackle as the nuts cool.

Mix. In a large mixing bowl, combine flours, sugar, and salt (I used my stand mixer). Add eggs one at a time, orange blossom water, and orange zest and incorporate. At this point, the mixture will be very crumbly and will not yet come together. Add the cold water, 2 tablespoons at a time, and mix until the dough comes together. Gently stir in cooled almonds.

Shape. Cover a cookie sheet with parchment paper. Shape the dough into 2 or 3 long loaves on the parchment. The dough will be sticky – just go with it. I typically make the logs about 3 inches wide. You can make them wider, but make sure to leave enough room between the two loaves to allow them to spread without touching.

Sprinkle. Wet your hands and slide them over the loaves to smooth out the sticky dough. Sprinkle lightly with kosher salt and sugar in the raw.

Bake. Bake the loaves for 30-40 minutes. I set my timer for 30 minutes and then check the loaves every few minutes . They are ready when the dough sets and turns golden brown.

Cool slightly. Remove the loaves from the parchment (they should come off pretty easily) and cool for 5-10 minutes. If you let them cool for too long, they’ll be too hard to slice.

Lower temperature. Lower the oven to 225ºF.

Slice. Slice the still-warm loaves diagonally into skinny slices, about 1-2 cm (or 1/2 inch) wide.

Bake again. Lay the slices on a cooling rack and place the rack in the oven. This will allow the croquants to crisp evenly. Bake again for 20-25 minutes.

Store. Let the cookies cool and then store in an airtight tin. You can always crisp them up a bit on low heat in a toaster oven.

About koshercamembert

avatar

A want-to-be cook who reads cookbooks like novels. Often dancing. Healthcare businesslady by day. Think I'm French. My latest project: koshercamembert.com

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in

Uncategorized

, ,