Croquets from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 310) by Dorie Greenspan

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Notes about this recipe

  • MidwesternerTT on December 11, 2023

    These are quite sweet tasting. I made mine with light-salt roasted cashews, coarsely chopped, and after 33 minutes the loaves were light brown but did not rise much. I cut one after cooling 15 minutes and was disappointed that it seemed under-baked - sticky in the center and clinging to the serrated knife, I treated the cut pieces like biscotti - laying them on their sides and returned them and the uncut loaf to the oven for an additional 20 minutes of baking time. Cut slices crisped nicely with the added bake but the 2nd loaf was still sticky in center of slices when cut. Those slices were also given a final bake, turned on their sides.

  • Zosia on April 23, 2017

    They tasted mostly of the nuts that went in to them that became nicely toasted while the cookies baked so you'll want to use your favourite. I couldn't quite tell when they were done and ended up underbaking them so most were still a little chewy but the end pieces were as hard as they should have been based on the author's description - I preferred the chewy ones.

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Reviews about this recipe

  • Washington Post

    ...unlike biscotti, croquets are not twice-baked, and they're not as well behaved. They're bound to crack some when you cut them, and their imperfection is part of their charm.

    Full review
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