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

This recipe was adapted from Bon Appétite, May 1999.

Ingredients:

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.