Tuesdays with Dorie BCM: Fruit and Nut Croquants

May 12, 2020 at 12:01 am | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, cookies

These Fruit and Nut Croquants look a lot biscotti…they are full of good tidbits and formed into logs that are baked and sliced just like biscotti. But they are only once-baked, so while croquant means “crunchy,” they aren’t that crunchy. Mine got softer as the days went days went by, and I actually liked that, especially since they still stayed sturdy enough to dip into coffee.

I used whole skin-on almonds, sliced dried figs and raisins and I swapped some of the AP flour for einkorn. They also have vanilla and almond extracts, orange zest, nutmeg and cloves. They had lots of flavor and were just sweet enough.

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

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I agree…not too crunchy for a recipe called croquants haha but we enjoyed this version like you!

Comment by isthisakeeper— May 12, 2020 #

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I like that you used einkorn – this is new to me and is used a lot in Natural Baking by Caroline Strothe, but I have never seen it in the shops. I look forward to making these cookies – everyone is giving them a good rap.

Comment by Cakelaw— May 13, 2020 #

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I really enjoyed the not-too-crunchy texture of these as well.Good to know that other flours work well in the recipe since I’m rationing my AP flour.

Comment by Zosia— May 13, 2020 #

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I loved that they were not too crunchy!!

Comment by Mardi (eat. live. travel. write.)— May 13, 2020 #

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I bought whole almonds for this one too. We love fruit and nut desserts so look forward to this one.

Comment by Diane Zwang— May 13, 2020 #

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