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Croquants
Hazelnut Biscuit Cakes
Preparation info
- Makes
6
croquants - Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Many kinds of ‘croquants’, crusty cakes designed for dipping in wine, are made in France. Most, like these, are flavoured with nuts and baked in a long bar which is sold by weight in pastry shops for cutting in slices.
Ingredients
| hazelnuts |
Method
Set the oven at hot (200°C/400°F). Toast the hazelnuts in the oven for 8-10 minutes or until lightly browned. Transfer them immediately to a sieve or a cloth and rub off their skins while hot. Coarsely chop the nuts.
Sift the flour and baking powder on to a work surface and make a large well in the centre. Add the salt, sugar and egg yolk to the well and mix them with your fingers until