August 20, 2015
This is my favourite biscuit recipe. Very very easy and delicious! Good recipe for when you make custard and have left over egg whites.
- 1 cup sugar
- 5 1/2 tablespoons all-purpose flour
- 1/4 cup egg whites (about 2 large egg whites)
- Pinch of salt
- 3/4 cups (90 g) almonds or hazelnuts, toasted and very coarsely chopped into halves or thirds
- Preheat oven to 400 degrees. Position oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper (silicone baking mats are not recommended here since the croquants won’t be as crisp).
- In a medium bowl, whisk the sugar and flour together. Then stir in (I use a rubber spatula) the egg whites and salt until the mixture is smooth. Stir in the almonds or hazelnuts.
- Drop level teaspoons (or heaping teaspoons if you like them a little bigger like I do) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, rotating the baking sheets midway. The cookies are don when they are lightly brown (be watchful so they don’t over-brown). Let the cookies cool completely on the baking sheets; they should come right off the parchment paper when cooled.
- The baked cookies can be stored in an airtight container for up to 5 days. The batter can be kept in the refrigerator for up to 1 week or frozen up to a month. Let the batter come to room temperature before spooning and baking.