Croquants

1. 1

   Position racks in the upper and lower thirds of the oven; preheat the oven to 400F (200C).

2. 2

   Line 2 baking sheets with parchment paper.

3. 3

   (I dont recommend using silicone baking mats for this recipe as the croquants wont be as crisp.)

4. 4

   In a medium bowl, mix together the sugar and flour, then stir in the egg whites and salt until smooth.

5. 5

   Stir in the almonds or hazelnuts.

6. 6

   Drop level teaspoons of batter at least 2 inches (5 cm) apart on the prepared baking sheets.

7. 7

   Bake, rotating the baking sheets midway during baking, until the cookies are toasty brown in color, 10 to 12 minutes.

8. 8

   Let cool completely on the baking sheets.

9. 9

   The batter can be kept in the refrigerator for up to 1 week or frozen for up to 1 month.

10. 10

    Let it come to room temperature before spooning and baking.

11. 11

    Store the baked croquants in an airtight container for up to 5 days.

12. 12

    For this recipe, the almonds or hazelnuts should be very coarsely choppedbasically cut into rough halves or thirds.

No additional tips available.