Tuesdays with Dorie BCM: Croquets

November 12, 2019 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 8 Comments
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If you are like me and need a little treat to go with your coffee, then you’ll appreciate what these Croquets have to offer. Crisp and sugary, with lotsa nuts (I used macadamias, and also a pinch of cinnamon), they are a perfect saucer sidekick.

They are not flourless, but the base of the dough is a meringue. Therefore, the dough is sticky but it bakes up sweet and with a crackly crust. The dough is formed into logs, which are cut after baking, biscotti-style. The croquets don’t need a second bake, though– they are very crunchy. In fact I think croquet must be a play on the word croquant, which means “crunchy” in French (unless it has to do with the lawn game, in which case I’m baffled!). This crunchiness makes them excellent coffee dunkers, but they’re also good smashed up a bit and sprinkled on an ice cream sundae.

For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!


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  1. I can always count on you for creative serving suggestions…….they would make a great topping for ice cream!

  2. I kind of wish I had these to crunch up and put on the pots de crème.

  3. Always love your ice cream take on desserts. We loved these too and I thought they were easy.

  4. Your croquets look so well behaved, neatly sliced. Mine broke a lot when I sliced them. A pinch of cinnamon sounds lovely, too late for that but I’ll try the smash and sprinkle over ice cream idea or sure. Sound yummy!

  5. Yes these are perfect coffee dunkers and I love the idea of crushing them and serving them with things like ice cream and cream !

  6. Yours cut so nicely!!

  7. I love the sound of these cookies and your batch looks great. Can’t wait to make them.

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