December 12, 2020
WALNUTS CROQUANTS FROM PERIGORD (Croquants aux noix du Périgord)
WALNUTS CROQUANTS FROM PERIGORD
(Croquants aux noix du Périgord)
A bit of my area with those croquants “crunchy biscuits” made with one of the key ingredient in Périgord : the walnuts. And yes, the Périgord region seems to have been one of the cradles of this edible seed. They have found walnuts already 17,000 years ago!!! in Cro-Magnon’s homes and a deposit in the Azilian area in the Dordogne environment! So they seem to know how to cook with this lovely nut! Enjoy a bit of history for your dessert!
WALNUTS CROQUANTS FROM PERIGORD
A quick glance in your kitchen…
In your fridge
Egg whites
Crème fraîche
In your cupboard
Brown caster sugar
Walnuts
WALNUTS CROQUANTS FROM PERIGORD
For 11 croquants
70 g 2,46 oz flour
3 egg whites
1 tbsp crème fraîche
120 g 4,2 oz crushed walnuts
70 g 2,46 oz brown caster sugar
Preheat your oven to 160 °C.
In a bowl, combine the sugar with the eggs.
Add the flour, crème fraîche and the walnuts.
On a baking tray lined with baking paper, lay some heap spoons of dough.
Put in the oven for 30 minutes.
Croquants aux noix du Périgord
Pour 11 croquants
70 g de farine
3 blancs d’œufs
1 CAS de crème fraîche
120 g de noix concassées
70 g de cassonade
Préchauffez votre four à 160 °C.
Dans un récipient, mélangez le sucre aux blancs d’œuf.
Ajoutez la farine, la crème fraîche et les noix.
Sur une plaque chemisée de papier sulfurisé, déposez des petits tas de pate.
Enfournez pendant 30 minutes.
