Ingredients
- 9 oz (250 g) plain (all-purpose) flour
- 9 oz (250 g) caster (superfine) sugar
- 9 oz (250 g) almond meal
- 3 eggs, lightly beaten, plus 1 extra, to glaze
- 2 teaspoons natural vanilla extract
- 2 teaspoons orange blossom water
- 7 oz (200 g) raw almonds, roasted
- 3½ oz (100 g) pistachios
How to Make It
- Preheat the oven to 170°C (340°F). Line two large baking trays with baking paper.
- Combine the flour, sugar and almond meal in a bowl, then transfer to a work surface and make a well in the centre. Pour the eggs, vanilla and orange blossom water into the well and, using your fingertips, start to bring the dry ingredients into the eggs and begin mixing. Continue to incorporate more and more of the flour mixture, then add the almonds and pistachios and mix until all the ingredients have formed a supple dough.
- Divide the dough into five pieces, then roll each piece into a cylinder about 5–6 cm (2–2½ in) in diameter and place on one of the lined trays. Lightly beat the extra egg in a small bowl, then brush the egg over the top of the dough cylinders.
- Bake the cylinders for 20 minutes, then remove from the oven and cool slightly. When cool enough to handle, use a large chef’s knife to cut the cylinders into 2–3 cm (¾–1¼ in) thick slices. Place the biscuits on the lined trays in a single layer and bake on the bottom shelf of the oven for 15 minutes, or until light golden brown. Transfer to a wire rack to cool.
- Croquants are delicious eaten with a cup of tea or coffee, or as a small treat for kids with a glass of milk. Store them in an airtight container for up to 1 month. As with all other biscuits, if they start to soften a little, simply dry them in a 100°C (210°F) oven for 10 minutes.
