Voted French Village of the Year in 2014, Cordes-sur-Ciel (which up until 1993 was named Cordes) is named as a reflection of the village’s site on a hill above the clouds that frequently collect in the river valley- Cordes in the sky. It is known for it’s charming laneways, Gothic buildings and it’s delicious Croquants aux Amandes, almond biscuits. This recipe is taken from http://www.sbs.com.au/food/recipes/crunchy-almond-biscuits-cordes-croquants-de-cordes .
Preparation Time: 20 minutes + 1 hour chilling time/ Cooking Time: 10 minutes/ Makes 25-30 croquants
- 250g (approximately 1¼ cups) caster sugar
- 2 egg whites
- 140g (approximately 1 cup) plain flour
- 180g whole roasted almonds, halved
- ½tsp pure vanilla essence
- a little icing sugar, for dusting
- In a bowl, combine the sugar with the egg whites and whisk until creamy white.
- Mix in the flour, almonds and vanilla essence until just combined. Form the dough into a ball, flatten it to about 2 cm and refrigerate for an hour.
- Roll the dough out to 1 cm thickness (do this between two layers of baking paper) and cut into 8 cm-wide strips, then each strip into 2 cm pieces. Place the biscuits on a greased biscuit tray – no matter if the biscuits have different shapes.
- Preheat the oven to 200°C (180°C if using a fan-forced oven).
- Bake the biscuits in the oven for about 8 minutes or until done. When cold, dust them with icing sugar.