Croquants #FrenchFridayswithDorie

What the heck are Croquants you might ask? Well, translated from French, the word means crunchy. With only a handful of ingredients, these nut laden cookies do indeed pack a crunch!

Croquants

A Four Ingredient Cookie

From just a glance at the ingredients, I expected this cookie to be a nutty meringue. But after checking the directions, I realized these were anything but. Large chunks of nuts were tossed with sugar, then mixed with unwhipped egg whites. A bit of flour was then incorporated to make a dough, which was scooped into small mounds on a cookie sheet and baked.. Unskinned hazelnuts and almonds are most traditional in these sweets, but Dorie’s favorite version features salted cashews. I had some roasted Marcona almond in my panty, so went to work on a half batch of the recipe. My FFwD friends know that the ol’ hubby would never touch a cookie with nuts, unless they were microscopic so a small batch was warranted.


CRoquants

Croquants

A popular cookie in France, these croquants are found garnishing ice cream in the renowned Paris glacier, Berthillon. Heralded as the perfect sweet accompaniment to tea or coffee for nut lovers, these weren’t a favorite of mine or my taste testers. Of course, I was also serving a frozen chocolate mousse cake and chocolate seems to trump nuts amongst my friends. If they sound intriguing, give this easy recipe a try! I’m sorry to say, these went into the trash after a couple nibbles.

Croquants

Click the link for Dorie’s Croquant Recipe. Visit the French Fridays with Dorie website to see how these rated with the other Doristas. I’m curious who liked them and what nut fared the best.

French Fridays with Dorie

Comments

  1. Lynn@Happier Than A Pig In Mud says:

    It’s a shame you were disappointed, the pic with the cookie broken in half looks really good:@)

  2. See I think they DO taste like a nutty meringue. Perhaps not fair to serve them alongside such other decadent desserts 😉 They were tasty but not a “dessert” per se.

  3. This looks really tasty! Thanks for sharing

  4. Awww – sorry these weren’t a hit 🙂
    I am still not sure I would call these a cookie, but I did enjoy them!

  5. Look how airy the cookie is…I guess it is the egg whites. What a strange cookies but I love nuts so I am sure I would enjoy these. I used to eat ice cream at Berthillon when I lived in Paris. I know they put something in your ice cream dish but I cannot remember if it was a nutty cookie. Oh my, my memory 🙁

  6. Sorry these weren’t a favorite. At least you tried!

  7. claudia lamascolo says:

    wow these sound like almond paste consistency and look like them off to check it out love the ease of this one too!

  8. But they turned out beautifully 🙂

  9. Liz, these croquants are gorgeous!!! they look so light and airy and that inside shot is gorgeous!!!

  10. Sorry you guys didn’t like them! I can see how they’d be easily upstaged by chocolate. At least they’re beautiful cookies you ended up with!

  11. That’s what it is, yeah!!! The crunchy nuts inside and the chewy outside. Yum with coffee, tea or milk!!

    Julie & Alesah
    Gourmet Getaways xx

  12. Well, despite the fact that these weren’t a hit there, I am thinking they look pretty tasty and I need to pull out the book and gives these a try. They certainly look really tempting in your photo!

  13. Love the texture inside of these, Liz! Magnifique 🙂

  14. I think they look really good. I wish I could have tried one. I’ve made some walnut meringue cookies too and they taste awesome.

  15. Sorry this did not go well but they do look great. We enjoyed this with the ice cream (mine, not Berthillon,) and they were good. Perfect reason to go back to Paris, to see if Nelson’s famous ice cream matches up.

  16. Yours look so airy with a nice crisp outside… Bill is crazy! You made gorgeous cookie such a shame.

  17. You’re kidding–how delightful and easy! I’ve gotten so lazy with recipes lately that I don’t even want to touch anything with more than 5 ingredients, so this cookie recipe is perfectamundo. So glad you could share it!!

  18. Hotly Spiced says:

    Hi Liz, I’m not sure if you’ve been posting recently? I subscribe to your blog but haven’t been receiving notifications of new posts. It occurred to me yesterday that it’s been some time since I heard from you and that’s when I got out my worry beads. I will re-subscribe and see if that fixes the issue. And you and your family are very welcome to party with my family any time! xx

  19. Hotly Spiced says:

    It’s telling me I’m already subscribed! I’ll just have to hope the situation fixes itself xx

  20. These have a very interesting texture. Not sure I’d love them either, but since I love nuts in my cookies I might give them a chance. 🙂

  21. What a bummer that you tossed these. I really liked them and look forward to making them again. Of course, it sounds like you whipped up some stiff competition for them, so they didn’t stand a chance. Have a great weekend!

  22. Sorry that you didn’t enjoy them. These cookies actually look really so flaky and great to me!

    Have a lovely weekend!
    Angie

  23. I love the sound of these cookies but perhaps a chocolate drizzle would help?

  24. I’m so sorry you didn’t enjoy these. I think they’re more of a teatime treat than a dessert, really. Hope you have a great weekend!

  25. TheKitchenLioness says:

    Dear Liz, while we really liked these cookies – I can totally understand that they did not stand a chance when you served them alongside your other goodies! But they do look absolutely gorgeous, like all your cookies always do! Your cookies always look like a cookie lovers dream come true!
    Have a great weekend, dear friend!
    Andrea

  26. Love Dorie Greenspan! Never have I made her croquants before though.. thanks for the great recipe link and idea!

  27. Interesting cookies; seemed hollow inside. So light & crispy!

  28. Interesting…the texture looks so different from any cookie I have ever seen.

  29. I’m so sorry that nobody liked these. How disappointing. I liked them, but would have chosen the frozen chocolate mousse too!

  30. Shame you didn’t enjoy this, I thought it looked quite light and crispy!

    Cheers
    Choc Chip Uru

  31. France have amazing recipes and you cook them merveilleusement !! Love your croquants Liz 🙂

  32. They looked great to me. Next time do not throw them away – Just put them in your mailbox and I will come pick them up. If you made them, they will be delicious !!

  33. Your cookies are beautiful. You must have followed directions. 😉 I could definitely see garnishing ice cream with these.

  34. Liz, send them here – I loved these! Yours look so pretty too.

  35. My grandmother used to make something similar and I always thought they tasted like crunchy cardboard. These LOOK really good. 🙂

  36. These look so light and airy. I’m intrigued that they pack such a crunch!

  37. Liz these are great!!
    For some odd reason I stopped getting mails from you regarding new posts. …

    • Hi, Winnie! I changed my email format—and apparently all my contacts did not get transferred. If you want, you can try to subscribe again—there’s a spot on the right side to subscribe to weekly emails. Thanks!!!

  38. I know the cookies you are talking about I have had them in Paris but have never tried them at home. They do look really good but sometimes things just don’t work and no matter how pretty they just don’t taste great!

  39. Oh, most likely I could have eaten those. lol I love this type of cookie. Too bad you didn’t have my shipping address, you could have sent them to me instead! 😉

  40. My son wouldn’t touch these since they have nuts in them. My husband liked them but I think my book club and work liked them better. I think I am going to try your red velvet brownies for my son.

  41. oooooooooooh I’ve never seen a cookie like this! I LOVE THEM! so crunchy and nutty yet airy!

  42. Lizzy,
    Frozen chocolate mousse cake would be hard to top. The croquants didn’t have a chance.
    Annamaria

  43. Oh no! If you’re using your Marcona almonds these cookies should be treasured:) I loved them but if they were served alongside chocolate mousse cake, I might not even notice them!

  44. Hmmm. C’est dommage, Liz. I was so excited for a 4-ingredient Dorie cookie recipe…But I do very much appreciate your honesty and saving me time and money =)

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