Croquants de Cordes
This crunchy almond cookie is emblematic of the village of Cordes-sur-Ciel in the Occitanie region of France.
1,378 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: Cranachan, Gravlax, Breton sablé biscuit dough, Caramelised walnuts, Galette Charentaise, ... See them all 368
Whole almonds
Like these other recipes: Crusty pistachio, almond and apricot flan, Praline, Cantucci di Prato, Kugelhof for Nanou, Chocolate mendiants, ... See them all 25
Flour
Like these other recipes: Grapefruit moelleux, Hamburgers, Grated apple cake, Cigarettes Russes (Piroulines), Little chocolate and hazelnut fondants, ... See them all 210
Egg white
Like these other recipes: Stuffed prunes, Armagnac marzipan, Italian Meringue, Strawberry sorbet, Marzipan (almond paste), ... See them all 53
Other recipes you may also like
How to prepare chard
Chard is a delicious vegetable, but one that requires a bit of work to prepare. Let's take a look at how to use them in a recipe. December 17th 20251,697 55 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017538 K4.3 2 hours 40 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020394 K4 1 hour 50 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.