Croquants aux Amandes
The Crunchy Almond Biscuit from Provence You’ll Want to Bake Again and Again
There’s something undeniably satisfying about the sound of the perfect crunch, especially when it comes from a treat steeped in tradition and loaded with toasted almonds and golden sugar. Les croquants aux amandes, crisp almond biscuits from the South of France, strike that irresistible balance between rustic charm and refined flavor. They’re the kind of sweet you nibble slowly, whether alongside an afternoon espresso or a glass of dessert wine after dinner.
In French, croquant means “crunchy,” and this little cookie lives up to its name. Each bite begins with a firm, satisfying snap and finishes with just enough sweetness to keep you reaching for another.
Traditionally made in Provence, croquants are known for their caramelized edges, deep roasted flavor, and delicate structure. The almonds add richness, the orange adds a little zing, and the result is a biscuit the perfect shape for dipping into a cappuccino.
Before our Cook’n With Class Uzès kitchen closed its doors, these were a staple in our Provençal dessert classes. Students looked forward to ending their meal with one of these crunchy little cookies – and many asked for the recipe on their way out the door. We’ve since brought them into our Let’s Eat The World culinary holidays, so if you travel with us to Uzès, don’t be surprised if one of these shows up next to your nightcap after dinner. It’s our little nod to the sweet simplicity of the region.
Croquants aux Amandes
Ingredients
- 300 grams All-Purpose Flour T55 (10.58 oz)
- 125 grams Sugar (4.41 oz)
- 125 grams Almonds (4.41 oz)
- 100 milliliters Oil sunflower or peanut (3.38 floz)
- 2 Eggs
- 2 teaspoons Vanilla Sugar
- 1 teaspoon Baking Powder
- 2 tablespoons Orange Blossom Water
- Zest of 1 Orange
Instructions
- Preheat your oven to 170ºC (338ºF).
- Roughly chop the almonds.
- In a bowl, mix the eggs, sugar, vanilla sugar, oil, orange zest, and orange blossom water.
- Gradually add the flour and baking powder to the mixture, mixing with your hands until the dough becomes sticky.
- Incorporate the chopped almonds into the dough, mixing well with your hands.
- Oil your hands and shape the dough into two sausage-like logs. Place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until the logs are golden brown.
- Allow the logs to cool for a few minutes, then slice them into individual pieces.
- Reduce the oven temperature to 160ºC (320ºF) and bake the slices for an additional 15 minutes.
Notes
Want to taste these in the place they come from?
Join us in the South of France for Let’s Eat Uzès, our week-long culinary escape filled with market visits, hands-on cooking, and Provençal treats like these. It’s the perfect way to savor the flavors of the region—one bite at a time.
