Croquants aux amandes

Roy René almond croquants

Croquants aux amandes du Roy René, also known as ‘lou cacho dènt’ in Provençal, are an essential Provençal biscuit speciality. Their history dates back to the 17th century, when almond trees flourished in the southern markets and these biscuits were known as ‘casse-dents’.

The recipe features whole Mediterranean almonds and lavender honey. The croquants are baked twice: first to cook them, then to dry and brown them. Each piece is cut by hand in the traditional way.

These biscuits are appreciated for their crunchy texture and straightforward taste. They can be enjoyed cold and dry, any time of year, with a cup of coffee or tea. Almond croquants are also one of the 13 Christmas desserts in Provence.

Recipe based on whole almonds and lavender honey

Double-baked for a crunchy texture

Hand-cut in the Roy René workshops

Weight : 200g