What a Croq

Do you ever wake up and just have to bake?

Say hello to Croq-Télé. These sandy, crumbly, French almond cookies (the French really have a way with almonds in baked goods) are pretty hard to beat for the ease-of-making/tastiness/munchability ratio they have going on. That’s not really a ratio, is it? Oh well, these are good. Make them. Eat them. Impress people who like delicious things.

The recipe, which comes from Dorie Greenspan’s Paris Sweets, can be found here.


blanched, slightly toasted almonds*


sugar and salt waiting to take the almonds for a whirl


sandy sugary almondy goodness


they’re so cute!


make sure to test a few for “quality control”

These were ridiculously easy and satisfying. Please try making them!

*You can find blanched slivered almonds at Trader Joe’s. You can also blanch whole, raw almonds by bring a pot of water to a boil, and dumping the almonds in for one minute (don’t go over a minute, you don’t want to cook them.) After draining the almonds, you will find the skins loose and easily removable. It’s a tedious process, and makes me feel like a prep cook, but sometimes it’s what you gotta do.

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