Almond crunchies

• 200 g powdered sugar
• 2 eggs
• 200 g flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 teaspoon vanilla extract (optional)
• Zest of one lemon (optional)
• approximately 100 to 150 g whole almonds, according to your preference. (100 g: for a balance between dough and almonds. 150 g: for a more generous almond version).

• Preheat your oven to 180°C (gas mark 6) and line a baking sheet with parchment paper.
• In a bowl, beat the eggs with the sugar until frothy.
• Add the sifted flour, baking powder, salt, vanilla extract and lemon zest.
• Mix well to obtain a homogeneous paste.
• Stir the whole almonds into the dough, making sure they are evenly distributed.
• On the prepared baking sheet, form two rolls of dough about 5 cm wide and 2 cm thick, spacing them far enough apart so that they don't touch when baking.
• Place in the oven for about 20 to 25 minutes, or until lightly browned and firm to the touch.
• Remove the puddings from the oven and leave to cool for about 10 minutes.
• Reduce oven temperature to 150°C (gas mark 5).
• Once cooled, cut the sausages into slices about 1 cm thick.
• Arrange the slices on the baking sheet and bake again for 10-15 minutes, turning the slices halfway through, until golden and crisp.
• Allow the almond croquants to cool completely before serving.
• Keep them in an airtight tin to preserve their crispness.

The recipe is correct in its proportions, but the dough may seem a little too soft depending on the size of the eggs used, the fineness of the flour or the ambient temperature.

Don't worry, here are a few simple tips to help you rework it with ease:

• Add 1 to 2 tablespoons of flour if the dough is too liquid to form balls. This is often enough to balance the texture.

• You can also leave the dough to rest in the fridge for 20-30 minutes: this will allow it to firm up naturally and make it easier to shape.

• Finally, be sure to sift the flour well to obtain a more homogenous, manageable dough.

To dip the croquants, you can use a variety of jams, depending on your personal preferences and the taste you want to achieve. Here are a few suggestions for jams that go well with almond croquants:

• Apricot jam: Apricot jam adds a subtle sweetness and fruity fragrance that blends perfectly with the flavor of almonds.
• Strawberry jam: Strawberry jam adds a tangy, sweet touch that complements the richness of the almonds.
• Orange jam: Orange jam brings a lively, slightly bitter flavor that contrasts pleasantly with the sweetness of almonds.
• Raspberry jam: Raspberry jam adds a refreshing acidity and fruity notes that go well with almonds.
• Fig jam: Fig jam brings a richness and depth of flavor that perfectly complements the crunchy texture of the almond croquants.
• And for those with a sweet tooth, dip them in our spread or caramel ...