Croquants de Cordes

For 32 biscuits:

• 2 medium egg whites (60g)
• 1,1 cup caster sugar (220g)
• 2 tbsp wheat flour (20g)
• 2 tbsp ground almonds (20g)
• 1cup slivered almonds(120g)
• 2 oven trays lined with baking parchment

These speciality almonds biscuits from the town of Cordes-sur-Ciel in the Tarn/France are famous for their exquisite crispness. They are very easy to make.

1. Preheat oven to 338F.
2. Toast the almonds in a large pan, being careful about the grilling time, because the almonds are quickly ready. The flavor of toasted almonds is irresistible.
3. In a boil, stir gently sugar and white eggs, don't beat. Add the flour and ground almonds, then the grilled almonds. Stir gently.
4. Line the trays with baking parchment. If you have only one tray, you will cook twice. With a teaspoon, drop small elongated heaps onto the tray, ensuring that they are well-spaced as they will spread while cooking.
5. Place the tray in the middle of the oven, not down, and bake for 12 to 15 minutes, swapping trays halfway, or until biscuits are light golden. Let cool on the tray.
6. When the biscuits are cold, take off easily each biscuit.

Bon appetit !