Croquants Recipe

1. 1

   Heat the oven to 400 degrees F and arrange two racks to divide the oven into thirds.

2. 2

   Line two baking sheets with parchment paper and set aside.

3. 3

   (Do not use silicon matsthe cookies will not crisp as nicelyor buttered baking sheets, as the cookies will spread too thinly; parchment is key.)

4. 4

   Coarsely chop the almonds into halves or thirds; set aside.

5. 5

   In a large bowl, combine the sugar and flour, then add the egg whites and salt and stir until smooth.

6. 6

   Stir in the almonds.

7. 7

   Drop level teaspoon measurements of batter at least 1 1/2 inches apart on the prepared baking sheets, about 20 per sheet.

8. 8

   Place both sheets in the oven and bake for 5 minutes.

9. 9

   Rotate the baking sheets front to back and top to bottom and bake until the cookies are golden brown in color, about 5 to 6 minutes more.

10. 10

    Let cool completely on the baking sheets.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.