Toronto has seen an unusual lack of sunshine this winter and hasn’t had a mostly sunny day in more than four weeks. Meteorologist Anthony Farnell said the city typically sees around 3.4 hours of sunshine per day in January, but so far this month there hasn’t even been 3.4 hours of sunshine in total. Research suggests that decreased exposure to sunlight lowers levels of the mood-boosting hormone serotonin causing changes in mood and sense of well-being. Fortunately, this recipe for croquets, published in the bestselling cookbook Baking Chez Moi, is a sweet, crunchy, solution to this problem.
Croquets
According to the recipe author, French baking doyenne Dorie Greenspan, croquets, made with only five ingredients, are the crunchiest cookies in the French canon. They are shaped like biscotti and after the dough is baked, the logs are cut into slices. But unlike biscotti, croquets are not baked twice. They’re bound to crack somewhat when you cut them, but don’t throw out the broken bits. They’re the best part. Studies show that when you eat foods containing carbohydrates, this helps increase serotonin levels, the ‘feelgood’ neurotransmitter, in our body. Who knew therapy could be so sweet? And remember, there are only fifty-seven days left until the arrival of spring.
Assemble your ingredients. Center a rack in the oven and preheat the oven to 350 F. Line a baking sheet with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the egg whites, sugar and salt together at medium speed for 2 minutes. The mixture will turn white and look like a thick glaze. Reduce the speed to low and mix in the nuts.
Still on low speed, add the flour to the mixture. Continue to mix until the flour is fully incorporated. The dough will be very sticky. If it doesn’t ball up around the paddle, squeeze it into a ball with your hands when you stop the mixer. Using a spatula, transfer half of the dough onto one long side of the prepared baking sheet. Wet your hands and shape the dough into a 12-inch log. Do the same with the other half of the dough. Using the flat of your hand, press on each log until it is about 1/2-inch thick.
Bake the logs for 25 to 30 minutes until they are light brown, puffed and cracked. Transfer the baking sheet to a cooling rack and allow the logs to cool for 20 minutes. Carefully transfer each log to a cutting board and using a serrated knife slice each loaf on a slight diagonal into cookies about 1/2-inch thick. Some of the slices might break. Don’t be discouraged. This is normal. The broken pieces are equally delicious. Allow the cookies to rest until they are fully cool, 1 hour or more. (I sometimes let the cut cookies rest overnight on the baking sheet lightly covered with a kitchen towel.) They will continue to crisp up. Stored at room temperature in a dry place, these cookies will keep for at least 2 weeks.
Croquets
Made with only five ingredients, croquets are the crunchiest cookies in the French canon
Ingredients
- 2 large egg whites, at room temperature
- 1 1/4 cups sugar
- 1/4 teaspoon fine sea salt
- 4 ounces (113 grams) whole almonds, preferably unblanched, very coarsely chopped (may substitute macadamia nuts, cashews or hazelnuts)
- 3/4 cup plus 2 tablespoons all-purpose flour
Instructions
Center a rack in the oven and preheat the oven to 350 F. Line a baking sheet with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the egg whites, sugar and salt together at medium speed for 2 minutes. The mixture will turn white and look like a thick glaze. Reduce the speed to low and mix in the nuts.
Still on low speed, add the flour to the mixture. Continue to mix until the flour is fully incorporated. The dough will be very sticky. If it doesn't ball up around the paddle, squeeze it into a ball with your hands when you stop the mixer. Using a spatula or a wooden spoon, transfer half of the dough onto one long side of the prepared baking sheet. Wet your hands and shape the dough into a 12-inch log. Do the same with the other half of the dough. Using the flat of your hand, press on each log until it is about 1/2-inch thick.
Bake the logs for 25 to 30 minutes until they are light brown, puffed and cracked. Transfer the baking sheet to a cooling rack and allow the logs to cool for 20 minutes. Carefully transfer each log to a cutting board and using a serrated knife with a sawing motion, slice each loaf on a slight diagonal into cookies about 1/2-inch thick. Some of the slices might break. Don't be discouraged. This is normal. The broken pieces are equally delicious.
Allow the cookies to rest until they are fully cool, 1 hour or more. They will continue to crisp up. Stored at room temperature in a dry place, these cookies will keep for at least 2 weeks.
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