This recipe appears in:Cookie Monster: Almond Cherry Croquants
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!
- 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
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.
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.