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Crunchy Almond Cookies (Croquants de Cordes-sur-Ciel)

1 ½ cups whole, skin-on almonds

2 cups sugar

1 ½ cups flour, plus more for the work surface

2 large egg whites (1/3 cup)

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the almonds, sugar, flour and egg whites in the bowl of a stand mixer or handheld electric mixer. Beat on medium-low speed for about 5 minutes, until the mixture becomes a rough ball of dough.

Lightly flour a work surface. Transfer the dough there and cut it in half. Roll one half of the dough into a long log that's a bit less than 1 inch in diameter, dusting it with more flour as needed.

Dip a pastry brush in water, then use it to brush all the excess flour from the log. Cut the log crosswise into scant ½-inch thick slices, laying 8 of them on the baking sheet, spaced well apart. Flatten them a bit further with the palm of your hand. Bake (middle rack) for about 6 to 7 minutes, until they are puffed up and lightly browned. Immediately slide the cookies (on the parchment paper) onto a wire rack to cool.

Place a new piece of parchment on the baking sheet. Repeat with the remaining dough.

Makes 70 cookies. The cookies can be stored in an airtight container for up to several weeks.

Nutrition | Per cookie: 50 calories, 1 g protein, 8 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 6 g sugar

Adapted from "Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes," by Bernard Laurence (Flammarion, 2015).

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