Croquets

Dorie says “These might win the prize for being the crunchiest cookies in the French canon.” I agree with Dorie that these are a nutty, crunchy and sweet cookie. A mere few ingredients blended to make these crunchy cookies that look like biscotti but are not. Egg whites, sugar and a little salt are blended until smooth, then add nuts of your choice in my case almonds. The final ingredient is flour and it all comes together as a sticky dough. Mounded into two logs and baked once for about 30 minutes. Let the logs rest for 10 minutes and slice. I ate one out of the oven, how could you resist? But cookies will crisp further as they cool. Another great recipe and one that uses up those pesky leftover egg whites. To see what others made head over to Tuesdays with Dorie.

8 Comments Add yours

  1. It was a success. I did not have left overs!

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  2. Zosia says:

    A cookie right out of the oven is one of the perks of being the baker!

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  3. they are good keepers and i’ve loved having one with my coffee each morning. tomorrow’s my final one!

    Liked by 1 person

  4. Type & Cakes says:

    Looks delish and satisfyingly crunchy!

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  5. Summer says:

    They look great. I had one soon after they came out too. A baker’s perk!

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  6. I liked these straight out of the oven too!

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  7. I had one out of the oven too! I actually like the chewiness of it warm 🙂

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  8. Cakelaw says:

    These look terrific Diane.

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