Known in French as “croquants”, these little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!
The traditional version of the Provencal “croquant” is made with just a few simple ingredients (flour, sugar, butter, eggs), a handful of almonds and flavored with orange blossom. But there are so many variations of it that exist, made with fixings like hazelnuts, anise seeds, candied fruits, etc… and of course, with chocolate, like in today’s recipe.
Cooking notes:
- Using roasted almonds (not unroasted) will impart so much more flavor to these twice-baked “croquants” cookies. If you only have unroasted almonds, make sure you take the time to roast them before you start this recipe (instructions in step 1 of the recipe below).
- Make sure you use soft, room temperature butter.
- I often use bittersweet or dark chocolate chips for this recipe, but milk chocolate chips are lovely as well. You can also use chopped chocolate (instead of chips).
- This recipe is easy, but the slicing of the logs (after the first bake) may be the only step that is a little intricate. These cookies are quite delicate right after the first bake, so the slicing can end up very crumbly if not done properly. Make sure you use a very sharp knife (this is essential) and cut the slices with a quick and confident motion. Also, wait about 5 minutes after the logs are out of the oven to slice them. But do not wait any longer or the logs will cool and toughen up, meaning the slicing won’t be as clean.
I hope you’ll love this Chocolate Almond Twice-baked cookies from Provence (“Croquants”) recipe as much as I do! If you have any questions, feel free to leave a comment.
You may also like:
- Buckwheat Chocolate Chip Cookies with Sea Salt
- Breton Salted Butter Sables
- Chocolate chip cookies with fleur de sel
- White wine Almond canistrelli biscuits from Corsica
Did you make this recipe?
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16 comments
These do remind me of biscotti which I always make for Christmas here, so I am dying to try yours. It looks like a wonderful recipe. Thanks so much for sharing.
Thank you, enjoy the recipe, happy baking!
We are so happy we found this recipe! We made them and they brought us back to Provence. Thank you Audrey!
Thank you Peter!
can i freeze the dough and bake it later?
Hi Anna, that is a great question! What I would suggest is to bake the two logs (first bake), then cut them, let them cool to room temperature and then freeze them. Then on the day you want to enjoy the croquants, place them on a baking sheet, let them defrost and then do the second bake. I hope this helps, happy baking!
I made this recipe yesterday and while it is easy to make I found the guidance about cutting the slices really useful. I was still hesitant on the first log and that definitely showed in the end result. I think I over baked the almonds so they didn’t taste as sweet as I think the recipe needed, but they still tasted nice. One was especially nice with a glass of port last night. This is the first time I have come across this website but I have enjoyed the recipe and the instructions and will be buying the cookbook! Thank you
Thanks for your feedback Philippa! Enjoying these croquants cookies with a glass of port sounds lovely!
Can this cookie recipe be doubled as it is written to make 36 cookies? Thank you
yes absolutely!
I made this recipe yesterday and I’m so happy I doubled it! These buttery, tender croquants are insanely delicious! Merci!
Amazing, thank you Doreen!
Hello! I made these cookies yesterday. They are delicious and delicate! I will be bringing them to my French friends who come form Provence. I hope they enjoy them and the best would be if they tell me they taste like home!
Thank you for the recipe!
Amazing, thank you for your feedback!
I made these last year around holiday time and they were so popular with my coffee crazed daughters that I immediately made a second double batch. They are easy to make and wonderful to eat! These would be a wonderful gift for friends an neighbors as well.
You’re right, Stephanie… These cookies just seem to be enjoyed by everyone – especially those who love dunking something in their coffee! So glad you and your family (and friends) enjoyed them so much. 🙂