Time flies when you’re having fun, which means December has been extra fun! We’re just a few days away from Christmas and I’m getting in as much cookie-making as possible. Although these cookies don’t look fancy, they are truly special. If I were writing Sea Salt Sweet all over again, I’d have to include my own rendition of these in the book. They are buttery and salty-sweet, which makes them so snackable!
Butter is the magic ingredient here. It’s the only thing holding the dough together because there’s no egg or other liquid in the formula. And there’s no chemical leaven, so the cookies don’t rise or puff. They are formed by hand in a rustic shape and as they bake they settle into a sandy, crunchy texture.
The base recipe is a creation by Patisserie Arnaud Larher, known to me via Dorie Greenspan’s book Paris Sweets. My variation is the addition of sultanas (golden raisins), which gives these buttery, slightly salty cookies a touch more sweetness.
We’ve made a lot of cookies this season, and these really stood out as a favorite. I’m thinking of making little packages of these to give at my mom’s Christmas Eve brunch – they are too good not to share! (Hopefully I’ll find the time!)
Adapted from Paris Sweets by Dorie Greenspan
Yields 45-50 cookies
3/4 cup (82 grams) blanched whole almonds
1/2 cup (100 grams) granulated sugar
1/2 teaspoon fine sea salt
1 cup (120 grams) all-purpose flour
7 tablespoons (98 grams) cold unsalted butter, cut into 7 pieces
1/2 cup (80 grams) golden raisins
Preheat oven to 350°F. Line 1-2 baking sheets with parchment and set aside.
In a food processor fitted with a blade attachment, combine almonds, sugar and salt. Process until the nuts are finely ground, and set aside in a separate bowl.
Pour the flour into the bowl of the food processor. With the processor running, drop in the pieces of cold butter; pulse until the mixture is sandy, about 10 pulses. Add nut-sugar mixture. Pulse the mixtures until dough forms clumps and small curds, then add raisins. Pulse 3-4 more times until raisins are combined in the dough. Transfer the finished dough to a bowl.
Shape the cookies by forming cherry-sized pieces of dough into irregularly-shaped balls. Place dough balls 1/2 inch apart on baking sheets. Bake 5 minutes, then rotate sheets and bake 8 minutes more, until just browned on the bottom. Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. The cookies will keep 5 days in an airtight container
Croq Tele Cookies
Published: Croq Tele, French Snacking Cookies Recipe