Croquants
 
 
Author:
Recipe type: Cookie
Ingredients
  • 16 ounces of Roasted Cashews with Sea Salt, chopped
  • 1¼ cup sugar
  • 3 large egg whites
  • ½ cup plus 1 tablespoon flour
Instructions
  1. Heat the oven to 400°F and arrange two racks to divide the oven into thirds. Line two baking sheets with parchment paper and set aside. (Do not use silicon mats—the cookies will not crisp as nicely—or buttered baking sheets, as the cookies will spread too thinly; parchment is key.)
  2. Coarsely chop the cashews, set aside.
  3. In a large bowl, combine the sugar and flour, then add the egg whites and salt and stir until smooth. Stir in the cashews.
  4. Drop level teaspoon measurements of batter at least 1½ inches apart on the prepared baking sheets, about 20 per sheet.
  5. Place both sheets in the oven and bake for 5 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookies are golden brown in color, about 5 to 6 minutes more. Let cool completely on the baking sheets. Store the baked croquants in an airtight container for up to 5 days.
Recipe by Tout va bien! (tm) at https://christymajors.com/french-fridays-croquants-say-what/