Almond Cherry Croquants

[Photograph: Carrie Vasios]

This Provencal sweet is a cross between almond nougat candy and cookies. It's sticky, crunchy, and totally addictive.

Note: Taste and texture of these cookies will improve overnight.

adapted from The Provence Cookbook

About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Loading text goes here What's This? OK

Almond Cherry Croquants

About This Recipe

Yield:serves 12
Active time:15 minutes
Total time:45 minutes
Special equipment:parchment paper
This recipe appears in: Cookie Monster: Almond Cherry Croquants

Ingredients

  • Nonstick cooking spray
  • 1/2 cup sugar
  • 1 egg white
  • 2 tablespoons honey
  • 1 tablespoon flour
  • 2 cups raw almonds
  • 1/2 cup dried cherries

Procedures

  1. 1

    Place oven rack in middle position and preheat oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper, then lightly coat the interior with cooking spray.

  2. 2

    In a large bowl, combine sugar, egg white, honey, and flour. Whisk until white is frothy, about 2 minutes. Add almonds and cherries and stir until they are coated and entire mixture is uniformly combined. Pour mixture into cake pan. Bake until the mixture is golden, about 30 minutes. Let cool in pan at least 1 hour, then cut into wedges.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: