This week on French Fridays with Dorie we are finally making a dessert! Dorie says “named for its texture (croquant means crunchy), the cookie is so crisp that there’s no way to eat it silently.”
Dorie gave a few suggestions on nuts and I went with hazelnuts and almonds.
This cookie had very few ingredients; nuts, sugar, egg whites and flour. It made for an interesting looking dough.
These crunchy cookies are meringue-like in texture with the addition of nuts. Definitely crunchy. My review, I should have cooked them a little longer. My first batches were cooked but pale. My last batch was the darkest and most crunchy. My book club liked them, members kept going back for more. I took some to work and the nut lovers in the group loved them.
Inspired by my fellow Doristas, I made the curried mussels recipe with shrimp. It was delicious and will be made again. We made one mistake as I halved the recipe but put in all the cream. It was a little too creamy but still good.
The fisherman’s hut
Mixed with little shrimp
From The Elegance of the Hedgehog by Muriel Barbery which I am currently reading.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.
To see more Croquants go here.
To see more Curried Mussels or Shrimp go here.