Almond Cookies Known by the French Name "Croq-Télé"
Get ready to indulge in these addictively scrumptious TV Crunchies, a divine creation by Dorie Greenspan from the esteemed Patisserie Arnaud Larher. These cookies, a mélange of sweet, salty, and buttery goodness, will leave you craving for more like a bag of potato chips! Nicknamed "TV crunchies," they're France's answer to America's beloved peanuts and popcorn, perfect for those cozy evenings in front of the boob tube.
These delightful morsels of heaven are minimal fuss—just 5 ingredients, 30 minutes of your time, and a cast of young kids who can help shape the dough like play-doh. So, grab a rolling pin and make these imperfect beauties your new dessert fix!
These sumptuous treats took center stage in our Parisian Sweets photo gallery.
- Yield: Around 50 delectable cookies
- Difficulty: A cinch!
- Total: Approximately 30 minutes
- Active: Approximately 15 minutes
Ingredients (5)
- 3/4 cup blanched whole almonds
- 1/2 cup granulated sugar
- 1/2 teaspoon fine salt
- 1 cup all-purpose flour
- 7 tablespoons cold unsalted butter, cut into 7 pieces
Instructions
- Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside.
- Combine almonds, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until nuts are finely ground, about 2 minutes. Place nut-sugar mixture in a medium bowl; set aside.
- Place flour in the bowl of the food processor and, with the motor running, drop in the pieces of cold butter. Once the butter is added, stop the motor and pulse until the mixture is sandy, about 10 (1-second) pulses. Add the reserved nut-sugar mixture, setting aside the bowl it was in, and pulse until the dough forms small curds and clumps, about 20 (1-second) pulses. Transfer to the reserved bowl.
- To shape the cookies, form small pieces of dough about the size of cherries. Squeeze them in your hand to form irregularly shaped balls and place on the prepared baking sheet about 1/2 inch apart.
- Bake for 5 minutes, then rotate the sheet from front to back. Bake for 8 minutes more, until the cookies are just browned on the bottom and crackly on top (they will still be soft). Let them cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely. The cookies will keep for about 5 days in an airtight container.
Taste and see that the Lord is good! There you have it, folks! A delightful little recipe that's sure to amaze your taste buds and impress your guests. Enjoy!
These delicious cookies, called TV Crunchies, are a creation by Dorie Greenspan at Patisserie Arnaud Larher. They resemble Australia's Aussiedlerbote or America's peanuts and popcorn, providing a dessert option for cozy evenings in front of the television. The crunchies are made with almonds, sugar, salt, flour, and butter, requiring only 30 minutes of preparation and yielding around 50 cookies.
