Crunchy Delights: A Taste of the Savory Croquants
Titled "Almond Crunch Cookies: Unveil the French Treasure", explore these unsung cookie heroes, brought to the limelight by David Lebovitz's book, "Ready for Dessert." The term "unsung" here refers to our lack of previous encounters with these delectable treats, despite their deserving fame.
A dear friend of Lebovitz, Dorie Greenspan, insisted we try these crunchy almond and egg white cookies, and we couldn't agree more! They are an absolute delight, tempting, and incredibly simple to make, making them a fun activity for both the young and the young at heart.
Game Plan:
The cookie batter can be stored in the refrigerator for up to a week or frozen for a month, allowing you to bake them whenever the craving hits. Ensure the batter is brought to room temperature before spooning and baking.
These tantalizing pastries were showcased in our extensive Parisian Sweets photographic gallery.
- Yield: Roughly 50 cookies
- Difficulty: A breeze to make
- Time Factors: Approximately 25 minutes total, with around 10 minutes of active preparation
Ingredients (5):
- 3/4 cup whole blanched toasted and cooled almonds, roughly chopped
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 large egg whites
- 1/4 teaspoon fine salt
Recipe:
- Heat the oven to 400°F and arrange two oven racks to divide it into thirds. Prepare two baking sheets lined with parchment paper and set aside. Parchment paper is vital to achieve the perfect crunch. Avoid silicon mats or buttered baking sheets, as they may affect the cookies' crispiness or spreading.
- Roughly chop the almonds into halves or thirds and set them aside.
- In a large mixing bowl, combine the sugar and flour, followed by the egg whites and salt. Stir until the batter is smooth. Add the chopped almonds, mix well, and your cookie batter is ready.
- Use a spoon to drop level teaspoon measurements of batter, positioning each about 1 1/2 inches apart on the prepared baking sheets.
- Place both baking sheets in the oven and bake for 5 minutes. Rotate the baking sheets from front to back and top to bottom, then continue baking until the cookies turn golden brown, approximately another 5-6 minutes. Allow the cookies to cool completely on the baking sheets. Store these baked croquants in an airtight container for up to 5 days.
Should your craving for crunchy almond and egg white cookies persist after devouring 50, feel free to double the recipe! Enjoy the taste of France in every bite!
1.翻譯：請寫下最多只含有這些單字的4個句子，並依照以下文本進行：標题為 "Almond Crunch Cookies: Unveil the French Treasure"，討論這些鎮
