Almond Cherry Croquants Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20120530-cookie-monster-cherry-almond-croquants.JPG
Carrie Vasios

This Provencal sweet is a cross between almond nougat candy and cookies. It's sticky, crunchy, and totally crave-worthy.

Note: Taste and texture of these cookies will improve overnight.

adapted from The Provence Cookbook

Recipe Details

Almond Cherry Croquants Recipe

Active 15 mins
Total 45 mins
Serves 12 servings
Cook Mode (Keep screen awake)

Ingredients

  • Nonstick cooking spray
  • 1/2 cup sugar
  • 1 egg white
  • 2 tablespoons honey
  • 1 tablespoon flour
  • 2 cups raw almonds
  • 1/2 cup dried cherries

Directions

  1. Place oven rack in middle position and preheat oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper, then lightly coat the interior with cooking spray.

  2. In a large bowl, combine sugar, egg white, honey, and flour. Whisk until white is frothy, about 2 minutes. Add almonds and cherries and stir until they are coated and entire mixture is uniformly combined. Pour mixture into cake pan. Bake until the mixture is golden, about 30 minutes. Let cool in pan at least 1 hour, then cut into wedges.

Special equipment

parchment paper

This Recipe Appears In

More Serious Eats Recipes