Chocolate Almond Twice-baked cookies from Provence (Croquants)
Known in French as “croquants”, these little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one! The traditional version of the Provencal “croquant” is made with just a few simple ingredients (flour, sugar, butter, eggs), a…
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150g whole almonds
- 1/2 cup (100g) sugar
- 1/3 cup + 2 tbsp (100g) unsalted butter, at room temperature
- 2 large eggs
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 1/3-1/2 cup (50-75g) chocolate chips (bittersweet, dark or milk)
Instructions
- 1
Step 1 – If they aren’t roasted yet, start by roasting the almonds. Pre-heat your oven to 365°F (185°C) and spread the almonds onto a parchment lined baking sheet or a skillet. Roast in the oven for 10 minutes and allow to cool to room temperature.
- 2
Step 2 – In a large mixing bowl, mix together the softened butter and sugar until creamy. Add in the eggs and mix until incorporated. Add the flour, salt and baking powder and mix until just incorporated. Fold in the chocolate chips and almonds, and mix until the dough comes together into a rough ball.
- 3
Pre-heat your oven to 350°F (180°C)
- 4
Step 3 – Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hands.
- 5
Bake for 20-25 minutes until lightly golden.
- 6
Step 4 – Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 5 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 20 minutes, flipping the slices after 10 minutes so each side crisps properly.
- 7
Transfer the Croquants to a cooling rack to cool to room temperature.