Friday, January 30, 2015

FFWD ~ Croquants

FFWD ~ Croquants
After a fishy month of French Fridays, we are making cookies!!  Finally a break from the fish…but only a short break, next week we have another fishy recipe on the agenda! 
Croquants are a popular French cookie. Quite easy to make! Delectable to eat! The texture is a crunchy combination of sugar, egg whites and nuts. I used the traditional mixture of hazelnuts and almonds suggested in the recipe.  Dorie tells us, her house favorite is made with salted Cashews. I’m looking forward to giving that a try. 

Elegant, nutty and did I mention crunchy
I chose to bake these little gems, while I was house bound during the Blizzard of 2015! Which by the way, turned out to be not such a big deal in my neck of the woods.  I love baking on snowy days! There is something quite comforting about warm sweet aromas permeating my house on a cold winters day!
This was my first experience with Croquants. I had never even heard of them before. The name literally translates to crunchy. They came together quite easily, and I was not disappointed with this lovely elegant little cookie. I totally enjoyed the nutty crunchiness! The flavor of the hazelnuts was quite evident. The French enjoy these sweet nutty cookies served along side their tea or coffee! That was how I enjoyed them, too! I thought they were reminiscent of a meringue cookie in taste, but much crunchier in texture.
These are a perfect anytime cookie, and yet elegant enough for a special occasion.  
Needless to say these were a winner in my house. Bill has never met a cookie he didn’t like!
Happy Friday everyone! 

These cookies are from “Around My French Table”. They have been published several times so I am sharing the recipe with you. To see what the other Doristas' thought of this recipe check it out here.

Baked perfectly in just 8 minutes
Nutty Croquants…quite delicious
Yes, please!
This little guy is enjoying lunch in the snow 

by Dorie Greenspan from “Around My French Table”

3 ½ ounces (about a cup) of nuts, coarsely chopped
1¼ c. sugar
2 large egg whites
½ c. plus 1 Tbsp. flour, sifted

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.

Put the nuts and the sugar in a medium mixing bowl and stir together with a rubber spatula. Stir in the egg whites, then the flour, to form a loose dough. Don’t worry if it looks more like grainy. It’s supposed to look that way.

Drop the dough by the teaspoonful onto the parchment-lined baking sheets. The dough will spread, so be sure to leave about 2 inches between each mound of dough. You can use your finger to round the edges of each one.

Bake the cookies for 8-10 minutes, rotating the sheet halfway through, until they puff up, and the tops crackle and brown.  
Place the baking sheet on a cooling rack, and let the cookies stand for about 10 minutes, until you can easily peel them away from the parchment. Transfer the cookies to the cooling rack, and allow them to cool to room temperature. Repeat with the remaining dough.

Store in a dry, covered container – not in a plastic bag or plastic wrap – or they will lose their crunch.

Dorie says that this recipe makes about 34 cookies. Using a heaping ½ teaspoon of dough for each cookie I had closer to 45.


  1. Looks great, Kathy! I also love the photo of the bird in the snow! We too love these cookies and do try them with the salted cashews! I actually prefer them with hazelnuts, though they're honestly good with whatever nuts. :)

  2. Maybe using hazelnuts was the way to go. I didn't particularly enjoy my almond version---but, like you, I find baking therapeutic :) Have a terrific weekend, Kathy!

  3. Kathy, they look delicious, and go perfectly with a cup of tea or coffee.

  4. Perfect idea for the snow apocalypse that didn't happen.. they are light and airy like snowflakes. It is rare for me to say, but I am with you. I am genuinely tired of eating fish.

  5. They turned out great! Since I've missed most of the fish recipes, I'm glad there's still some left to do!

  6. So pretty! I'm glad that the snowstorm wasn't as horrendous as predicted. Snow is so much more enjoyable when it's not overwhelming.

  7. These egg white cookies look wonderfully delicious, Kathy.

  8. They look great, Kathy, and a terrific use for my leftover egg whites! Funny, though, I have had croquants in Provence and they are night-and-day different from these! Fun to have such different regional recipes. The ones I had were more like Italian biscotti. ~ David

  9. Kathy, weren´t these just amazing - we loved them too with assorted nuts and seeds - I do love your presentation so much, so very elegant. I have the sudden urge to pay you a visit and enjoy some of these with tea.
    Have a great weekend,

  10. Hi Kathy!
    So glad the snow wasn't too bad in your neck of the woods. My sister, who lives on long Island, got about 25 inches!!! We didn't get much here in PA but, more is on the way. Perfect baking weather:)

    Now these are my kinda cookies. Not only are they baked with egg whites but crunchy too. I better save this recipe. Looks like I'll be snow baking very soon!

    Thanks for sharing, Kathy...

  11. Your croquants look delicious, I love the crispiness to the cookies :D

    Choc Chip Uru

  12. Your cookies look perfect! Such pretty photos of them and the sweet bird in the snow! :) Glad the blizzard wasn't too bad in your area.

  13. Baking on cold days is so comforting. I am glad you enjoyed these - I did too.

  14. I love these cookies Kathy and look delicious!!!
    I love the red guy!! Love this picture! xoxo

  15. I love the photo of Mr. Cardinal at the feeder! Was he eating croquants? I loved discovering these cookies too, and like you, I baked them during the storm. Of course, we got way more snow than you did this time. I used the same nuts you did, but can't wait to try them with cashews. Hope you are staying warm!

  16. They sound delicious and look so dainty too. Perfect to go with a cup of coffee!

  17. Dear Kathy, I agree with Pam; a perfect cookie to go with coffee. I wish we could all have coffee together.
    xoxo Catherine

  18. I agree with your husband, there are not many cookies that I don't like and I love trying new ones. These were new to me and I thought they were great. Glad to hear the storm was not so bad. I am still enjoying your bird pictures.

  19. Bill has never met a cookie he doesn't like :-)

    The cookies look so pretty with that tea set.

    No, last week's snow storm was a non-event, but today's storm sure made up for it...

  20. These are truly little gems... lovely recipe and seems easy to follow. I've got to try this. Perfect with a hot cup of tea.

  21. I am SO envious of your birds!!! It is still a battle for me to get birds to my feeder. I did, however, just have a sweet little wren at the suet feeder. I love their jerky little movements:) Your croquants look wonderful and I love your lovely china tea cup! Hope you and Bill are keeping warm.

  22. Meringue and nut flavors in a single cookie--sold!