This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is like a very thin savoury biscotti-type cracker with almonds called a “croquet” in French that reminds me a lot of my favourite Raincoast Crisps. It’s an interesting recipe, containing just flour (whole wheat and plain), a touch of sugar, some Herbes de Provence, almonds, olives and baking soda, held together with buttermilk.
You bake the mixture in a loaf tin for about 30 minutes (mine was still wet in the centre at this point so I baked a further 15 minutes for a total of 45 minutes but I reckon it could have used a few more minutes, even) then cool it completely before slicing the loaf into what David says will be 1/4-inch thick slices, although it’s hard to imagine how you can possible get the 40 crisps that is the serving size because it’s pretty challenging, even with a decent bread knife.
I use an Opinel bread knife which definitely comes under the heading of “decent bread knives” and is worth the money…
…but I had a hard time cutting the slices very thin so mine were more like 1/2 inch thick and I got 24 slices… Those slices are baked again for 35 minutes (mine was more like 45, again, because the slices were a little thicker than the recipe called for).
These were delightful with a crisp glass of rosé and definitely very more-ish. Summer patio food par excellence! They are best enjoyed the day you make them because, even kept in an airtight container, they didn’t stay crisp but a stint under a medium broiler perked them up! I wonder if they might be able to be frozen once you’ve cut the slices, then baked from frozen? they would be very handy to have on hand for unexpected guests!
Get the recipe for David Lebovitz’s Salted Olive Crisps on p 42 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.