Croquants

Directions

1. 1
   Position racks in the upper and lower thirds of the oven; preheat the oven to 400F (200C).
2. 2
   Line 2 baking sheets with parchment paper.
3. 3
   (I dont recommend using silicone baking mats for this recipe as the croquants wont be as crisp.)
4. 4
   In a medium bowl, mix together the sugar and flour, then stir in the egg whites and salt until smooth.
5. 5
   Stir in the almonds or hazelnuts.
6. 6
   Drop level teaspoons of batter at least 2 inches (5 cm) apart on the prepared baking sheets.
7. 7
   Bake, rotating the baking sheets midway during baking, until the cookies are toasty brown in color, 10 to 12 minutes.
8. 8
   Let cool completely on the baking sheets.
9. 9
   The batter can be kept in the refrigerator for up to 1 week or frozen for up to 1 month.
10. 10
    Let it come to room temperature before spooning and baking.
11. 11
    Store the baked croquants in an airtight container for up to 5 days.
12. 12
    For this recipe, the almonds or hazelnuts should be very coarsely choppedbasically cut into rough halves or thirds.