Tuesdays with Dorie (Baking Chez Moi): Fruit and Nut Croquants

Fruit and nut croquants from Dorie Greenspan's Baking Chez Moi on a black backgroundThis week’s Tuesdays with Dorie recipe from Baking Chez Moi was a biscotti-like cookie that, despite the name (“croquant” means “crunchy”), are a little less crunchy than you might expect when you bite into one. Dorie says:

The word croquant can be both an adjective and a noun. As an adjective, it’s easy: It means “crunchy.” As a noun, it can be confusing: It usually refers to a cookie, but there are bunches of cookies that carry the appellation and, depending on who’s making them and where, the cookies can vary in size, shape, flavor and degree of croquant-ness. Say croquant, and most French cookie lovers think of the ones from the south of France, which are usually studded with whole almonds and flavored with orange-flower water.

However, the croquants that really caught my attention came from a small bakery in Lyon. The Lyonnaise cookies weren’t flavored with orange-flower water — in fact, I didn’t detect any flavoring at all — and in addition to lots of almonds, they had other nuts and dried fruits. They looked similar to biscotti or mandelbrot, the Eastern European version of the double-baked sweet, and while they were called croquant, they didn’t quite live up to their name (or their nickname: casse-dents, which means “tooth breakers”) — they were crunchy on the outside and just a little softer and chewier on the inside.

We’ve made a cookie called “croquant” before for French Fridays with Dorie that was completely different than this one, hence the variation Dorie refers to… I actually loved this version – sometimes biscotti are just a little too crunchy so these were perfect! I made a half-recipe and it made 15 fairly thick cookies. With whole almonds and cranberries in there, they were hard to slice thinly – though the recipe says it will make 30 so I guess my size was spot on.

This was an easy recipe that came together quickly and is pretty hands off. I’d definitely use this again to make a “kinder” biscotti! 😉

Get the recipe for Dorie Greenspan’s Fruit and Nut Croquants on page 307 of Baking Chez Moi or here.

Baking Chez Moi CoverTuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon  (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

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7 thoughts on “Tuesdays with Dorie (Baking Chez Moi): Fruit and Nut Croquants”

  1. The other croquants that we made for FFWD are one of my favorite cookies. However, I just got some dried cranberries in my CSA this week. This looks like a good way to use them. I will look up this recipe. Hope that you, Neil, and Cleo are staying healthy and safe. xo

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