Croquants – Croquets a Provencal Christmas Dessert Recipe
@Cocoa & Lavender Christmas & Holiday · David Scott Allen · Dessert · Provencal Recipes · TasteI started by looking at my friend Susan’s blog, The Modern Trobadors. I recall her sharing a story about the traditional Treize Désserts de Noël (thirteen Christmas desserts) served in Provence during the holiday season. The list from which to choose is much longer than thirteen and begins with the “four beggars” (les quatre mendiants), representing the four mendicant monastic orders: Dominicans (raisins), Franciscans (figs), Augustinian (hazelnuts), and Carmelites (almonds). You may recall that my Mendiant Tart was based on the four beggars. You can make anything using any of these four, and it counts towards your thirteen… read more about David’s seasonal inspiration for croquants.
Croquants - Croquets
This crunchy little cookie biscuit is the French version of the Italian Biscotti or Biscotto. It's delightfully good served with your favourite tea or coffee or, let's be honest, completely on its own.
Equipment
Ingredients
- 8 3/4 oz (250 gr) almonds blanched and peeled
- 8 3/4 oz (250 gr) sugar
- 8 3/4 oz (250 gr) flour plus extra
- 3 large eggs
- 2 tsp orange blossom water
- 2 oz (50 gr) almonds blanched and peeled
- 1 tsp egg yolk mixed with 1 tsp water
Instructions
- Preheat oven to 350°F (180°C).
- Place the whole blanched almonds (see notes) in the bowl of a food processor. You can also use the same weight in pre-blanched slivered almonds or - even easier - pre-ground almond flour/meal.
- Pulse the nuts until they are uniformly cut into small pieces, then process until they have the texture of sand. If you use pre-ground flour/meal, it already has this consistency.
- Add the sugar to the processor and continue to pulse until very fine in texture.
- The sugar will help in grinding the almonds even finer. Pour the almonds and sugar into a large mixing bowl.
- Add flour and whisk to blend.
- Make a well in the centre and add the eggs and orange blossom water.
- Whisk the eggs and orange blossom water into a paste. As you whisk, the liquids will gather some of the dry ingredients to make a thick paste.
- Then, using a large wooden spoon, continue mixing the dry ingredients into the wet ingredients.
- Eventually, you will need to give up the spoon and use your hands.
- Pour the dough out onto a floured board and knead it to create a homogeneous dough – just a minute or two.
- Flatten the dough into a long oval.
- Coarsely chop the remaining 50 grams of whole almonds and sprinkle the nuts on the dough.
- Fold or roll the dough to encase the nuts (it doesn't matter how you do this!) and knead the dough a few more items to distribute the nuts.
- Depending on the size of your eggs, the dough may be a little sticky.
- Pull the dough into a ball, flatten it, then divide it equally into six pieces.
- If the dough is sticky, dust each piece liberally with flour.
- Then, roll the pieces of dough into cylinders, 6 inches (15 cm) long and 1 1/4-inches (4 cm) thick.
- Add more flour, if necessary.
- Line two baking sheets with parchment and place 3 cylinders on each sheet of parchment.
- Flatten each cylinder gently with the palm of your hand.
- You want the end view to be an oval.
- Brush the tops of the cylinders with the egg yolk and water mixture.
- Bake in the preheated oven for 38 minutes (they should be quite golden), then transfer to a cutting board.
- While still warm, cut them into 3/8-inch (1 cm) slices and return them to the baking sheet, standing up with space between each cookie.
- Place them in the oven for 5 minutes to crisp the cut sides.
Notes
Blanching almonds is easy! Bring a large pot of water to a boil, then add raw almonds and return to a boil. Cook them for 60 seconds and drain. As soon as they are cool enough to handle, take each almond between your fingers and squeeze; the skins will slip right off.
Tried this recipe?Let us know how it was!
More Recipes for Treats with Your Tea
Cranberry, Pistachio and White Chocolate Biscotti
Biscotti are not too sweet- especially for those trying to limit their consumption of sugary cookies and candies- and are really good with a cup of hot coffee or tea.
Check out this recipe
Canistrelli (Corsican Cookies)
These Canistrelli are very easy to make and will keep in an airtight container for a few weeks (if you can resist them).
Check out this recipe
Lavender Shortbread: A Sweet Provencal Treat
This recipe takes my classic shortbread recipe and adds a new flavour and colour dimension, both natural, by adding Fresh Lavender. Processing fresh lavender flowers with sugar releases the natural oils to create a heavenly smell and colour of our beloved lavender, an herb thought of mostly for perfumes and now for our culinary delight. Close your eyes, and you will think you are in a lavender field!
Check out this recipe
Chocolate Sea Salt Shortbread
Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment