Description
Algerian biscotti, known as croquet or croquant, are light, crisp cookies twice-baked for the perfect crunch.
Ingredients
Scale
- 6 eggs
- Zest of 1 lemon
- 1 teaspoon vanilla sugar
- 300 g granulated sugar (I use 280 g)
- 500 ml vegetable oil (sunflower)
- 2 teaspoons baking powder
- Flour (allow at least 1 kg, depending on your flour)
For the egg wash:
- 1 egg
- 1 teaspoon milk
- 1 teaspoon instant coffee
- 1 pinch sugar
- 1 pinch vanilla
Instructions
- In a large mixing bowl, beat the eggs to loosen them, then add the vanilla sugar and/or lemon zest.
- Gradually add the sugar while whisking until the sugar crystals dissolve completely.
- Pour in the oil in a thin stream while continuing to whisk to form an emulsion.
- Sift the flour and add the baking powder to it.
- Add the flour until you get a smooth dough that does not stick too much to your hands.
- Oil a baking dish, take a ball of dough, and shape it into a log the length of the dish, about 3–4 cm wide and about 1 cm high.
- Prepare the egg wash mixture.
- Brush the logs with the egg yolk wash and make patterns on top with a fork.
- Bake in a preheated oven at 180°C for 15 to 20 minutes.
- As soon as the cake comes out of the oven, cut it on a diagonal into diamond shapes, to the size you like (for me, 1.5 to 2 cm wide).
- For extra crunch, stand the pieces on the cut side and return to the oven at 200°C to brown the sides and make them crispier.
- Let cool completely, then store in an airtight container.
- Prep Time: 20 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal