Algerian Biscotti : Croquet or Croquant

French

Algerian biscotti, known as croquet or croquant, are light, crisp cookies twice-baked for the perfect crunch.

Simple ingredients, easy steps, and endless variations make them ideal for Eid, afternoon tea, or everyday homemade treats.

Algerian Biscotti (Croquet or Croquant) : Traditional Crunchy Algerian Cookies

If there is one cookie that never left my mother’s biscuit tin, it is the croquant, also called croquet in many regions of Algeria.

These traditional Algerian Biscotti cookies are airy, crisp without being hard, and incredibly satisfying with coffee or mint tea.

They resemble Italian cantuccini or biscotti, but the texture is lighter and slightly more delicate.

The dough is shaped into logs, baked, sliced, and baked again for that signature crunch.

Economical and generous in yield, this recipe allows you to make a large batch without spending hours shaping individual cookies.

Why You’ll Love This Recipe

• Budget-friendly : Basic pantry ingredients.
• Large batch : Perfect for gatherings and Eid trays.
• Customizable : Citrus zest, vanilla, nuts, raisins, or chocolate.
• Long shelf life : Ideal as make-ahead cookies.

This is one of those recipes that works for both festive occasions and everyday snacks.

Ingredients for Traditional Algerian Croquet (Croquant Cookies)

Main Dough Ingredients

• 6 large eggs : Provide structure and richness while helping bind the dough together for a stable, well-balanced texture.
• Zest of 1 lemon : Adds a delicate citrus aroma and a fresh note that balances the sweetness of the sugar.
• 1 teaspoon vanilla sugar : Enhances the overall flavor and complements the lemon zest with a subtle sweetness.
• 300 g granulated sugar (or 280 g, to taste) : Creates the signature crisp texture and promotes proper caramelization during baking.
• 500 ml vegetable oil (sunflower oil preferred) : Replaces butter and gives the cookies a lighter, crisper texture. Sunflower oil works best because of its neutral flavor.
• 2 teaspoons baking powder : Helps the dough rise slightly, resulting in a lighter, less dense biscuit.
• All-purpose flour (about 1 kg, depending on absorption) : Forms the structure of the dough and ensures firm, crunchy cookies. The exact amount may vary depending on the flour used.

For the Egg Wash

• 1 egg : Gives the croquets a glossy finish and promotes a beautiful golden color.
• 1 teaspoon milk : Softens the egg wash and helps create an even, smooth coating.
• 1 teaspoon instant coffee : Adds a deeper golden-brown tone and a subtle aromatic touch.
• A pinch of sugar : Encourages light caramelization on the surface.
• A pinch of vanilla : Enhances the aroma and rounds out the overall flavor of the glaze.

How to Make Algerian Croquant (Traditional Twice-Baked Biscotti)

These crisp, dry cookies are surprisingly easy to prepare. You can make them in a large mixing bowl using a hand whisk, or with a stand mixer fitted with a paddle attachment. This is the traditional method many Algerian families have used for generations.

1- Prepare the Dough

• In a large mixing bowl, whisk the eggs until slightly frothy and loosened.
• Add the vanilla sugar and lemon zest to infuse the mixture with flavor.
• Gradually add the sugar while whisking continuously.
• Mix until the sugar crystals are fully dissolved.
• Fine granulated sugar is preferred over coarse sugar because it dissolves more easily and gives better texture.
• Do not confuse it with powdered sugar (icing sugar), which is much finer and would alter the consistency of the dough.
• Slowly pour in the oil in a thin stream while whisking to create a smooth, stable emulsion.
• Sift the flour together with the baking powder.
• Add the flour gradually in batches.
• Mix just until you obtain a smooth dough that is soft but does not stick to your hands.

2- Shape and Glaze

• Lightly oil a baking tray.
• Shape portions of dough into logs about 3-4 cm (1½ inches) wide and about 1 cm (½ inch) high.
• Do not make them too thick, as they will expand during baking.
• Mix one egg yolk with a little milk, instant coffee, a pinch of sugar, and a pinch of vanilla.
• You may adjust the number of whole eggs in the dough to avoid wasting egg whites.
• Brush the logs evenly with the egg wash.
• Use a fork to create decorative lines on top.
• Optional: sprinkle with sliced almonds, granulated sugar, or chocolate sprinkles.

3. Bake and Slice

• Preheat the oven to 180°C (350°F).
• Bake on the middle rack for 15–20 minutes, until the bottom is golden.
• For fan ovens, use bottom heat plus convection if available.
• For conventional or gas ovens, bake with bottom heat first, then briefly brown the top if needed.
• While still warm, slice diagonally into 1.5-2 cm (½ – ¾ inch) pieces.
• For extra crunch, place the sliced cookies upright and bake again at 200°C (400°F) for a few minutes until the sides are golden.

4. Cool and Store

• Allow the croquants to cool completely.
• Store in an airtight container to maintain their crisp texture for weeks.

How to Store Algerian Croquet (Croquant)

• Let them cool completely
  • Allow the croquets to cool fully at room temperature before storing.
  • Storing them while still warm can create condensation (moisture) and soften them.
• Use an airtight container
  • Keep them in a tightly sealed tin, glass jar, or plastic container with a secure lid.
  • Avoid plastic bags, which can trap humidity and make the cookies lose their crunch.
• Layer with paper towel if stacking : If you stack the croquets, place a sheet of paper towel between layers to prevent sticking and absorb any slight moisture.
• Store in a cool, dry place : Keep the container away from heat, sunlight, and humidity (a cupboard is ideal).
• How long they keep
  • Stored properly, croquets stay crisp for 2 to 3 weeks.
  • For longer storage, you can refrigerate them, then warm them briefly in the oven to bring back the crunch.
• Freezing option
  • Freeze in a well-sealed freezer bag for longer keeping.
  • Thaw at room temperature, or reheat for a few minutes in a 150°C (300°F) oven to refresh the crispness.

 Other Sweets & cookies to try

• Makrout Laassel with almonds
• Strawberry Jam Shortbread Cookies : sablé sandwich
• Maamoul Lebanese Date filled Cookies