When something crunches under your teeth in a truly appetizing way, the French call it “croquer.” That’s why they call these cookies “croquants”. And you can find the original recipe here. Tips for the perfect croquant • Freshly peeled almonds combined with finely grated bitter almonds give the cookies an extraordinarily intense aroma. • Adding powdered sugar makes the croquants thinner in the dough. However, this can be replaced with regular granulated sugar. Adding honey makes the croquants less hard. • 2 drops of bitter almond flavor can be used instead of bitter almond. However, it should be used with caution due to its concentration. • After shaping or cutting the cookies, it is useful to keep them in a cool place for a few hours. The dough hardens and bakes in the oven without losing its original shape.
Source : Blick
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