Fruit and nut croquants from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 307) by Dorie Greenspan

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Notes about this recipe

  • Zosia on September 07, 2019

    They looked like biscotti, and held up well to dunking like biscotti, but they had a different texture....moister and chewier. With the long baking time, I did find that the dried fruits on the exterior of the cookie logs were quite hard at first; they softened after a few days' storage. I made them with almonds and sour cherries and flavoured the dough with fiori di Sicilia instead of almond extract.

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