Recipe: Croquants du Périgord
Earlier this week, I timed a visit to a neighbour just as she was pulling what I thought were biscotti from the oven. I was hastily set to rights. No Italian biscuit would grace her Perigord kitchen – these were, in fact, croquants du Périgord.
While the hard walnut biscuits certainly made me think of a local take on the Italian classic, I wasn’t brave enough to tell my neighbour as much. Especially not when I was hoping she would give me the recipe.
Eat these with a cup of strong, sweet black coffee. Italy, via the Dordogne.
Croquants du Périgord
- 4 eggs
- 125g icing sugar
- 125 plain flour
- 125g ground walnuts
- 1 tsp orange flower water
- 2 tbsps creme fraiche
- Pre-heat the oven to 160°C. Using either a hand-held or electric whisk, beat the eggs and sugar together till pale and creamy.
- Sift in the flour, then stir in the creme fraiche, walnuts, and orange flour water.
- Bring the dough together into a ball and leave to rest for fifteen minutes.
- On a floured surface, roll out the dough till it is around 2cm thick. Cut into sticks (or shapes of your choosing) before baking for 30 minutes.
- Cool on a wire rack and serve with coffee.
Tags: biscuit, croquants du perigord, dessert, dordogne, french recipe, orange flower water, recipe, walnuts