Les Croquants de Cordes

‘Croquant’ biscuits from Cordes-sur-Ciel

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

These thin and crunchy almond biscuits have been a speciality since the 1870s of Cordes-sur-Ciel, a beautiful hilltop town in the Tarn département. They are traditionally served with a glass of the local sweet white wine of Gaillac. Almond trees have a long and colourful history in the Tarn going back many centuries.


  • 150 g granulated vanilla sugar
  • 1 egg white
  • 35 g alm


Pre-heat the oven to 220 C, 425 F, Gas Mark 7.

Mix the vanilla sugar with the egg white, add the flour and the roughly chopped almonds and blend together to form a soft mixture. Spread this out on a lightly floured surface to form an oblong about 1 cm thick and 8 cm wide. Cut across-wise at 1–2 cm intervals to make the biscuits.

Gently lift them on to two baking sheets lined wit