Croquants d’Amande –Twice-baked almond cookies

In Provence, cantucci become croquants, which mean “crunchy” with a slightly different flavor

This recipe was adapted from Bon Appétite, May 1999.


  1. 2 ½ cups all-purpose flour
  2. pinch of salt
  3. 1 ¼ cups sugar
  4. 3 large eggs
  5. 2 tablespoons honey
  6. 1 tablespoon orange juice
  7. 1 teaspoon orange zest
  8. 2 ¼ cups whole almonds

Pre-heat oven to 375 degrees and prepare a baking sheet with parchment paper 

  1. Sift flour, salt, and sugar into a bowl and set aside.
  2. Whisk eggs, honey and orange juice and orange zest in a large bowl to blend.
  3. Gradually add the flour/sugar mixture, stirring until blended.
  4. Stir in the almonds.
  5. On a floured surface, knead until the mixture sticks together and the almonds are evenly distributed.
  6. Divide the dough in two and roll into logs about 1 ¾ inches in diameter.
  7. Place on prepared baking sheets and bake for about 20-25 minutes, until golden.

Reduce the oven temperature to 275 degrees. 

  1. Place the baking sheet on a cooling rack for about 10 minutes.
  2. Cut each log diagonally into slices about ¾” wide.
  3. Place the slices on the baking sheets cut side down and bake the cookies for 15 minutes.
  4. Remove, transfer the cookies to a cooling racks.


Yield: About 30 croquants


Note: croquants keep for about a month in an airtight container. Dunk in tea, lemonade, or sweet wine.

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