This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Croquants de Cordes
This crunchy almond cookie is emblematic of the village of Cordes-sur-Ciel in the Occitanie region of France.
2,278 5/5 (1 reviews)
45 min.
Easy
2.30 €
20 pieces
5 IngredientsLast modified on: December 21th 2025
For 20 pieces, you will need:
- 1
125 g whole almonds - 2
200 g caster sugar - 3
80 g flour - 4
70 g egg white - 5
1 tablespoon rum - Total weight: 490 grams
Times for this recipe
Preparation: 15 min.
Cooking: 30 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Preheat oven to 150°C (300°F).
Coarsely chop 125 g whole almonds.
Coarsely chop 125 g whole almonds.
Stage 2 - ⌛ 15 min.
Pour them onto a baking tray and roast for 15 minutes at 150°C (300°F), then take them out and turn the oven up to 170°C (340°F) for the rest.
Leave to cool.
Leave to cool.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 3 min.
Add 70 g egg white, and 1 tablespoon rum and mix again.
Stage 5 - ⌛ 2 min.
Pour in the roasted almonds and stir again.
Stage 6 - ⌛ 5 min.
Stage 7 - ⌛ 15 min.
Stage 8
Enjoy warm or cold.
Remarks
For a chocolate version, add 10 g cocoa powder to the flour.
The rum can be replaced by orange blossom water.
The rum can be replaced by orange blossom water.
Keeping: Several days in a jar or closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 280 RDI=30 % | 70 RDI=10 % | 1,930 RDI=100 % | 8,070 RDI: 100 % |
| Per 100 g | 7 RDI=3 % | 60 RDI=5 % | 10 RDI=2 % | 390 RDI=20 % | 1,650 RDI: 20 % |
| Per piece | 1 RDI=1 % | 10 RDI=1 % | 3 RDI=1 % | 100 RDI=5 % | 400 RDI: 5 % |
How much will it cost?
- For 20 pieces : 2.30 €
- Per piece : 0.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: Shortcrust pastry (pâte brisée), Tea and white chocolate biscuits, Hazelnut and orange cake, Cornmeal baps for Anne, Candied grapefruit peel, ... See them all 372
Whole almonds
Like these other recipes: Chocolate thins with toasted nuts, X-Files cookies, Beetroot and fried chicken salad, Nougat, Cantucci, ... See them all 26
Flour
Like these other recipes: Saint-Lô cake, Caribbean upside-down cake, Gingerbread, Hazelnut and orange cake, Meatballs, ... See them all 211
Egg white
Like these other recipes: Cigarettes Russes (Piroulines), Succès praliné (praline meringue), Macaronade mixture, How to add beaten eggs whites to a mixture, Macarons (the original French macaroons) , ... See them all 53
Other recipes you may also like
Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven. In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire. November 7th 201888 K3 55 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025494 K 25 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011777 K3.5 8 min.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc. February 16th 2014831 K5 6 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019519 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.