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Croquants du Périgord

20/12/2012

1 Comment

 
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.

4 eggs
125g icing sugar
125 plain flour
125g ground walnuts
1 tsp orange flower water
2 tbsps creme fraiche


1. 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.
2. Sift in the flour, then stir in the creme fraiche, walnuts, and orange flour water.
3. Bring the dough together into a ball and leave to rest for fifteen minutes.
4. 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.
5. Cool on a wire rack and serve with coffee.
1 Comment
Peter McLaren
10/2/2022 05:27:38 pm

Martin and Julia - Thanks so much for the wonderful entertainment. Demain I am presenting a Bruno dinner. I start with your Rabbit in mustard sauce served with Pommes Sarladaise ( have also made this with finely chopped arugula to sub for Parsley) and Celeri Remoulade. For dessert I was planning on serving your Croquants du Périgord, but after two attempts - both unsuccesfull, I will replace them with custard - topped with your glaze recommendation. It appers the Croquants have either too many fresh farm eggs, or the quantity of flour is not 125 grams, but more like 500 or 750g. The dough is too soft to be rolled. We are thoroughly enjoying your books, I even look forward to reading about Bill Clinton. Anytime you want to do a house swap in the Vancouver area we would be game. We ( our whole family) will be in Lourmarin for 3 weeks in May. My wife and I start this holiday with a week in Albi which is one of our favourite towns.

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