It’s a classic French cake recipe to impress guests, or a simple treat to enjoy with coffee or tea on your own.

What is an Amandier (French Almond Cake)?

The word Amandier means “almond tree” in French, and this classic french cake celebrates the nut in all its glory. Made with almond flour, eggs, butter and just a touch of citrus, it bakes up into a moist, tender crumb, finished with a delicate crunch from the sliced almonds on top.

This has been one of my go-to cakes for years—not just because it’s naturally gluten-free, but because it feels effortless and unfussy. No intricate layers, no elaborate frosting—just pure, honest almond goodness. A light dusting of powdered sugar right before serving is all it needs to look and feel special.

What I also love about this cake is that it seems to get better with time. By the next day, the flavors have deepened and the texture turns slightly chewier and denser – even more delicious and satisfying! And if you would like to cut cleaner slices, I recommend waiting until the next day too. 

The French Almond Cake (Amandier) is a true classic: a moist almond cake that’s both rustic and refined. Whether you’re new to French baking or already love traditional recipes, I hope this one will become a favorite in your kitchen too!

Ingredients you’ll need for this authentic French Almond Cake

• Sugar. You need ¾ cups (150g) of white sugar for this cake. I have tried the recipe with a lower amount of sugar, but the texture wasn’t right. Because this is a gluten-free cake, we need at least ¾ cups of sugar to help create the structure of this cake.
• Orange zest. It adds freshness and brightness. And orange pairs wonderfully with almond!
• Eggs. We need 5 large eggs (at room temperature) to create structure and richness.
• Almond flour. The star of this almond flour cake! You can use blanched or unblanched. Choose a high-quality source such as Bob’s Red Mill. You can also use almond meal which in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 
• Butter. Melt the butter (in a sauce pan or a microwave) 15 minutes before you start, as it needs to be slightly cooled before it gets added to the batter.
• Crème fraiche. It adds richness to the texture and a slightly tang. You can find crème fraiche in most grocery stores, next to the heavy creams.
• Almond extract. To bump up the almond flavor.
• Sliced almonds. They get sprinkled on top of the cake before baking to create a delicious, crunchy bite.
• Icing sugar. For dusting before serving.

Step-by-step instructions 

Here is a quick rundown of how this cake is made. This is basically 3 simple steps : making an orange-zested sugar first, then mixing the batter and finally assembling the cake. You can find the detailed instructions and ingredient list in the recipe card below. 

1. Make an orange sugar: Rub together with your fingers the sugar and orange zest until moist and fragrant.
2. Mix the batter: Whisk eggs and orange sugar until foamy, then stir in almond flour, salt, melted butter, crème fraiche, and almond extract.
3. Assemble the cake : Pour batter into the pan and sprinkle sliced almonds on top before baking. 
4. Finish: Once the cake is baked and completly cool, dust it with icing sugar. 

This cake is best made in a 8″ circular pan. It also works in a 9″ pan but the cake won’t be as tall. 

Frequently Asked Questions

Is the French almond cake gluten-free?

Yes! This almond flour cake recipe contains no wheat flour, making it naturally gluten-free.

Do I have to use orange zest?

Orange zest adds brightness and pairs wonderfully with the almond taste. But you can skip it or swap it for lemon zest.

Can I substitute crème fraiche?

In my opinion, crème fraiche yields a distinctive richness and tang to this cake so I recommend sticking to it. But if you really can’t find it, you can use Greek yogurt, skyr or quark instead – the texture of the cake will be a little less dense. Crème fraiche yields a rich texture while yogurts create more of a “bouncy” texture.  

How long does Amandier cake keep?

It stays fresh for up to 3 days at room temperature in an airtight container. You can refrigerate it for up to 5 days.

Can I freeze French almond cake?

Absolutely! Once the cake is completely cool, wrap slices in plastic wrap, store in an airtight container and freeze for up to 2 months. Thaw before serving.

I hope you’ll enjoy this French Almond Cake (Amandier) recipe as much as I do! If you have any questions, please feel free to leave a comment. Happy baking and bon appétit ! 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Coffee Walnut Cake (Gâteau Grenoblois)
• French Magic Cake (Gâteau Magique) 
• Apple Crinkle Cake (Gâteau Froissé) 
• Invisible Apple Cake (Gâteau Invisible) 
• Chestnut Cream Cake (Gâteau Ardéchois) 

French Almond Cake (Amandier)

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

Zest of 1 orange
¾ cup (150g) sugar
5 large eggs, at room temperature
2 ½ cups (250g) almond flour
¼ tsp salt
5 ½ tbsp (80g) butter, unsalted, melted and cooled
¼ cup (60g) crème fraiche (or greek yogurt, skyr or quark)
1 tsp (5ml) almond extract
1 oz. (30g) sliced almonds
1 tbsp icing sugar, for serving

Instructions

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line the bottom of an 8-inch cake pan with parchment paper and grease the sides with butter.
2. In a small bowl, combine the sugar with the orange zest and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy.
3. In a large mixing bowl, whisk the eggs and orange sugar until foamy. Stir in the almond flour and salt. Finally, stir in the melted butter, crème fraiche and almond extract. Stop mixing when just incorporated.
4. Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly over top.
5. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Transfer onto a cooling rack and let cook at least 15 minutes before unmoulding.
6. When the cake is completely cool, dust with icing sugar for serving.

The post French Almond Cake (Amandier) appeared first on Pardon Your French.

What are French “Croquants” cookies?

Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.

Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.

A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.

Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies

To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.

• Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
• Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
• Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
• Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
• Salt. Enhances the overall flavor and balances the sweetness.
• Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
• Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
• Eggs. Choose 2 large eggs, at room temperature.
• Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
• Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.

Step-by-Step Instructions

These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.

1. Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
2. Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
3. Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
4. Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!

Frequently Asked Questions

Can I skip on the ground almond to make this recipe nut free?

To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.

Can I use milk or white chocolate, instead of dark?

Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.

Can I use chocolate chips instead of chopped chocolate?

Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.

Can I skip the second bake?

Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.

How long do they keep?

Once completely cooled, you can store the croquants in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.

Can you freeze them?

Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.

Audrey’s Bakings Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
• Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
• Use at least 70% dark chocolate for a deep chocolatey flavor.

More French Cookies recipes

• Cocoa and Almond Thumbprint Cookies (Linzele) 
• Almond Cinnamon Shortbread Cookies (Schwowbredele)
• Thin Spiced Almond Cookies (Pains d’Amandes) 
• Spiced Cookies with Citrus Peels and Almonds (Leckerli) 
• Breton Salted Butter Sablés
• Butter Sablés from Alsace (Butterbredele)
• Buckwheat Sablés with Chocolate
• Lemon Poppy Seed Sablé Cookies 
• Chocolate Chip Cookies with Fleur de Sel 

Double Chocolate Twice Baked Cookies (Croquants)

Print Recipe

Serves: 28 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 stick (113g/8 tbsp) unsalted butter, at room temperature
½ cup (100g) white sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 ½ cup (188g) all-purpose flour
½ cup (50g) ground almond
¼ cup (30g) cocoa powder, unsweetened
1 tsp baking soda
½ tsp salt
200g dark chocolate, chopped

Instructions

1. In a large mixing bowl, mix the softened butter and sugar until creamy. Add in the eggs and vanilla extract, and mix until incorporated.
2. In a separate bowl, mix together the flour, ground almond, cocoa powder, baking soda and salt. Sprinkle over the butter/egg mixture and fold until just incorporated. Fold in the chopped chocolate and mix until the dough comes together into a rough ball.
3. Pre-heat your oven to 350°F (180°C)
4. Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hand.
5. Space the 2 logs about 6inches apart on your baking tray, as they will spread and rise while baking.
6. Bake for 30 minutes.
7. Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 3 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 10 minutes.
   Transfer the Croquants to a cooling rack to cool to room temperature.

The post Double Chocolate Twice Baked Cookies (Croquants) appeared first on Pardon Your French.

French fruit gratins: a comforting dessert for the cozy seasons

Sweet gratins made with seasonal fruits are very popular in France, during just about any season of the year. They can be made with stone fruits like peaches and plums in the Summer, and pears or apples in the Winter.

Sweet gratins are especially beloved among home bakers as they’re quick and simple to prepare, and make the most of seasonal fruits.

During Fall and Winter, I personally love how baked fruit gratins are simpler and quicker to make than a cake, yet yield the same feelings of comfort and coziness. This warm French Almond Pear Gratin is perfect for enjoying on a cold evening, or as a comforting treat when you need a little indulgence.

Ingredients you’ll need for this French Almond Pear Gratin

This French Almond Pear Gratin requires pantry staples ingredients, along with delicious, in-season pears. Here is a detailed list of everything you’ll need to recreate this rustic French recipe at home. 

1. Butter. Choose unsalted butter. It must be at room temperature, so you can easily mix it with the sugar. So, I recommend you take the butter out of the fridge at least 1 hour prior.
2. Sugar. White sugar works best.
3. Salt. A pinch of salt always enlivens all the flavors. 
4. Ground almonds. Ground almonds, also known as almond meal, are simply almonds (peeled or unpeeled) that have been finely ground into a flour-like consistency. You can opt for almond meal (coarsely ground) or almond flour (finer ground), if that’s what you have on hand. Ground almonds yield a moist and dense result in baked goods, with a lovely rustic texture.
5. Eggs. Make sure they are at room temperature. Take them out of the fridge at least 30 minutes prior.
6. 1/4 tsp almond extract. Just a quarter teaspoon is enough to bring big almond flavors.
7. 4 to 5 pears. Choose firm baking pears, such as Bartlett, Bosc, or Anjou. They won’t release too much moisture when baking and will hold their shape. Depending on the size of your pears, you may need 4 or 5. 
8. Powdered sugar (optional). For dusting on the finished dessert, before serving. 

Overview: How to make this French Almond Pear Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Make the almond mixture. In a large mixing bowl, cream together the butter and sugar. Add the ground almonds and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated. Spread the almond mixture at the bottom of a greased baking dish.
2. Prepare the pears. Peel, core and cut pear into quarters.
3. Assemble the dessert. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Sprinkle the tablespoon of sugar evenly on top. Bake for 40 minutes until the top is lightly golden.

Frequently asked questions

For the ground almonds, should I use almond meal or almond flour?

Both work great here! This sweet gratin has a rustic feel to it, so the consistency of the ground almonds (coarse meal or fine flour) has little to no importance. Almond meal is typically coarser, has a slightly grainy texture and a darker speckled appearance from the almond skins.  Almond flour is ground more finely, has a smoother texture and usually lighter in color.

Should I use blanched or unblanched ground almonds?

They both work perfectly.

What variety of pear is best for this dessert?

For baking with pears, I recommend choosing a firm baking variety such as Bartlett, Bosc, or Anjou.

Can I substitute apple for pear?

Yes, absolutely you can replace the pears with apples if you would like. Although note that this recipe was specifically created with pears, as the taste pairs so nicely with almond.

If you do choose to use apples, choose baking apples that will hold their shape when cooking and not turn into mush. My favorite baking apple varieties are Honey Crisp, Jonagold, Pink Lady, Granny Smith and Mutsu. 

Storage tips:

• To refrigerate: After making and enjoying this pear dessert, you can cover it with plastic film and store in in the fridge for up to 3 days. You can enjoy it chilled or reheated. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.
• Don’t freeze: I don’t recommend freezing this dessert. The pears will likely become soggy when thawing.

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20,32cm x 20,32cm) baking dish.

I hope you’ll love this French Almond Pear Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts to enjoy:

• Classic French Pear Cake
• Gluten-Free Apple Crisp 
• Classic French Tarte Tatin
• Apple Cinnamon Galette 
• Lemon Olive Oil Cake
• Apple Breton Pound Cake
• Classic French Apple Cake 
• Classic French Thin Apple Tart
• Classic French Chocolate Moelleux Cake

French Almond Pear Gratin (Gluten-free)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 9 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature (+ some extra for greasing the dish)
6 tbsp (75g) sugar, + 2 tbsp (25g) for sprinkling
¼ tsp salt
1 1/2 cup (155g) ground almonds (meal or flour)
3 large eggs, at room temperature
1/4 tsp almond extract
4 to 5 large pears
1 tbsp powdered sugar (optional)

Instructions

Step 1 - In a large mixing bowl, cream together the butter, sugar and salt. Add the almond powder and mix until just incorporated. Add the 3 eggs and almond extract and mix again until just incorporated.

Grease a baking dish with butter. Spread the almond mixture over the bottom of the dish.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 - Peel, core and cut pears into quarters. Place pear quarters onto the almond mixture, about ½ inch (1.25cm) apart, pushing each piece down so they are tucked in nicely. Do not overcrowd the dish, you may not need all the pear pieces. 

Step 3 - Sprinkle the two tablespoons of sugar evenly over top. Bake for 40 minutes until the top is lightly golden. Check for doneness by inserting a knife or toothpick into the almond mixture; it should come out clean when the gratin is done.

Once the gratin is out of the oven and slightly cooled, dust the top with powdered sugar for a finishing touch.

Serve with slightly warm or cool. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

The post French Almond Pear Gratin (Gluten-free) appeared first on Pardon Your French.

You can find almond croissants, or “Croissants Aux Amandes” in almost every French bakery. They were originally invented by boulangeries to use-up their unsold croissants and resell them the next day, garnished with almond cream.

Not only did the idea work well, but there’s very little chance you’ll find a single almond croissant left on a bakery stall at the end of the day! Bakeries have managed to transform leftover croissants into a delicious pastry that is today as sought after as croissants themselves.

Almond Croissants are usually enjoyed for breakfast or for “le goûter” – the 4pm French snack time. They are also great for a weekend brunch!

What I love about almond croissants is how extraordinarily easy they are to make at home. Yet they taste so rich and complex! I had fun developing this recipe as I wanted to show my husband (who loves them!), that anyone can make bakery-style almond croissants in a short amount of time and with very little equipment.

Here are more details about the ingredients you’ll need for this recipe, so you too can recreate these marvelous French pastries in your kitchen!

Ingredients you’ll need for French Almond Croissants

French Croissants, store-bought or homemade

The first step is getting your hands on classic French croissants. Ideally, choose good-quality croissants from a bakery of artisan shop. Outside of France, you can also easily find them at the grocery store in large boxes of 6 to 8 croissants – although their quality can vary.

If you have time, you can definitely try and make homemade croissants from scratch! I have an extensive Classic French Croissant 101 Guide. You can also find on my blog a 3-day, 2-day or quicker 1-day recipe for croissants.

Once you have croissants on hand (and you resist the urge to eat them!), let them dry out on your counter overnight, uncovered. Since fresh croissants tend to collapse easily when handled, drying the croissants out ensures they will keep their shape better. It also makes them much easier to be sliced in half.

Almond Cream (or Crème d’Amande)

The croissants are filled with a classic French crème d’amande, consisting of almond flour mixed with butter, eggs and almond extract.

For the almond flour, you can use blanched or unblanched. Choose a high-quality source such as Bob’s Red Mill. Likewise for the butter, try and choose a high-quality European butter. These two staples – ground almond and butter – are the main ingredients in the almond cream, which gives the signature flavor to almond croissants. So splurging a little is way worth it.

The Syrup

Right before baking, the top of the croissants are brushed with a syrup made with water, sugar and amaretto or rum. Amaretto, an Italian almond-flavored liqueur, is wonderful here as it enhances the almond taste even further. I also make the syrup with rum sometimes, as it gives a more subtle taste which allows the buttery flavor of this recipe shine a bit more. The choice is yours!

When brushing the croissants with the syrup, be generous! The syrup also helps replace the lost moisture of these drier, day-old croissants. Along with a golden shiny look from the syrup, a sprinkle of shaved almonds on the croissants gives them a nice crunchy finish.  

Once baked and cooled, top the croissants with a light dusting of powdered sugar to give them a classic French bakery look!

Can I prepare Almond Croissants in advance?

Yes, absolutely! Almond Croissants are a perfect make-ahead breakfast or brunch recipe: you can prepare each component ahead, separately, or even prepare everything the day before. Here are the details:

• French croissants will keep on the counter (uncovered) for up to 2 days before you use them for this recipe. Don’t keep them out any longer or they will be too dry.
• The Almond cream can be prepared up to 5 days ahead and kept in an airtight container in the fridge.
• The syrup can also be prepared ahead and kept for up to 5 days in the fridge.

Once filled with cream and brushed with syrup, the croissants can be kept overnight in the fridge, covered with plastic wrap. You can simply bake them the next morning (as instructed in the recipe card), and enjoy them for breakfast or brunch!

Almond Croissants Variations

Once you master this French Almond Croissant recipe, there are plenty of ways to spruce them up! You can easily add your own twist with one or two other ingredients added inside, on top of the almond cream, before you close up the croissant sandwiches. Here are a few ideas (quantities per croissant):

• 2 chocolate squares
• A smear (about ½ tbsp) of hazelnut chocolate spread
• A smear (about ½ tbsp) of fruit jam or marmalade
• 5-6 fresh raspberries
• 2 strawberries, cut in thin slices
• A few slices of ripe stone fruits (ie. peach or apricot)

As a personal twist, I like to add 1 teaspoon of lemon zest to the almond cream. If you try other variations, I would love to hear about them : let us know in the comments!

How to store Almond Croissants

These French Almond Croissants are best enjoyed hot, right out of the oven – when the almond cream is still warm and soft. But you can definitely enjoyed them cool a few days later, as this is how they are sold and enjoyed in French bakeries.

• For keeping them any longer, store them in an airtight container on the counter for up to 3 days. You can then enjoy them as is, or reheat them for a few minutes in the oven so they crisp back up.
• You can also freeze the croissants for up to 3 months. If you do freeze them, make sure they are completely cooled off before wrapping them individually in plastic film and then together in a freezer safe container. For reheating, let them thaw overnight on the counter and reheat in the oven.

Common Questions

What is the difference between crème d’amande and frangipane?

If you’re a beginner to French baking, crème d’amande can look and taste similar to frangipane – used for plenty of classic French fruit tarts and galettes. However, they are different. Here’s how:

• Crème d’amande : almond flour with butter, sugar, eggs and almond extract.
• Frangipane : Crème d’amande + crème patissière.

Frangipane is indeed more complex as it consists of crème d’amande, mixed with a crème patissière. The proportions can vary from 75% crème d’amande with 25% crème patissière, to 50/50. It results in a richer tasting cream, that is also often less expensive, as it uses fewer almonds – which are the most expensive ingredient here.

While tasting less complex and rich, crème d’amande allows the flavor of almonds to shine more. It is less creamy and has more of a spread consistency. It is perfect for this recipe as it is easy to spread the cream inside the croissants. The croissants also don’t end up oozing out a ton of cream when baking, as they would do with frangipane.

Can I use almond meal instead of almond flour?

Yes, for this recipe, you can! Almond meal, in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 

That being said, using almond meal instead of almond flour in the recipe won’t alter the finished croissants very much. The only change would be that the texture of the almond cream will be slightly thicker. But once spread into the croissants and baked, the substitution is nearly unnoticeable. The taste remains the same.

I hope you’ll love this French Almond Croissants (Bakery Style) recipe as much as I do! If you have any questions, please leave a comment. 

More French baking recipes you may like:

• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche (Brioche Pur Beurre)
• Classic French Toasts (Pain Perdu)
• Overnight No-Knead Bread
• French Bakery Beignets
• Roasted Hazelnut Financiers
• Chocolate Chip Cookies with Fleur de Sel

French Almond Croissants (Bakery Style)

Print Recipe

Serves: 8 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

8 (day-old) medium/large croissants, left at room temp overnight, uncovered
100g (1/2 cup) sugar
1/8 tsp salt
1 stick/8 tbsp (115g) unsalted butter, at room temperature
1 cup (100g) almond meal/almond flour
1 tsp almond extract
2 large eggs, at room temperature
1 tsp lemon zest (optional)
For the syrup:
4 tbsp (15ml) amaretto or rum
2 tbsp sugar
1 tbsp water
For topping:
3 tbsp sliced almonds
Powdered sugar, for dusting

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.

Step 1 – Make the syrup. In a small pot, combine the 2 tablespoons of sugar with 1 tablespoon of water and the 4 tablespoons of amaretto. Bring to a slight simmer and stir for about 1 minute until the sugar has dissolved. Remove from the heat and let cool.

Step 2 – Make the almond cream. In a large mixing bowl, whisk together the sugar, salt and soft butter until homogeneous and frothy. Whisk in the eggs, one by one. Finally, whisk in the ground almond, almond extract, lemon zest (optional) and mix until smooth.

Step 3 – With a sharp serrated knife, slice each croissant in half, like you would for a sandwich. Place on the prepared baking sheet. 

Step 4 – Spread about two tablespoons of the almond cream on the bottom half of each croissant. Place the top halves over top and press lightly to seal.

Step 5 – Brush the top of the croissants generously with the syrup and sprinkle with sliced almonds.

Bake for 13-15 minutes, or until the croissants are golden-brown. Some almond cream may ooze out slightly, this is normal (it will harden as it cools). Carefully with a spatula, transfer the croissants to a wire rack and let cool for 5 to 10 minutes.

Dust with powdered sugar just before serving.

Notes...

This recipe can be easily cut in a half for 4 people.

The post French Almond Croissants (Bakery Style) appeared first on Pardon Your French.

The Queen of Sheba Chocolate Cake (” Reine de Saba” in French) has been made famous in North America by cooking instructor Julia Child. It is said to have been the first French cake she ate when she arrived in France. She loved it so much that she featured it in her first recipe book “Mastering the Art of French Cooking”, calling it a “dark beauty made of chocolate”. 

 “The queen of Sheba is a dark beauty made of chocolate, and almonds, and rum and butter. Let’s go into the kitchen and make the best chocolate cake you’ve ever put in your mouth.” (Julia child)

In keeping with French baking tradition, the Queen of Sheba Chocolate Cake contains no chemical leavening: no baking soda nor baking powder. This dense chocolate cake relies only on subtle leavening from whipped egg whites.

In one of the episodes of her TV show, The French Chef, Julia Child made the Queen of Sheba Chocolate Cake to teach viewers the technique of delicately folding whipped gg whites into the batter with a rubber spatula to obtain a natural, subtle cake leavening.

My baking tips:

I am sharing Julia Child’s original recipe here, only re-written in my own words and with slight tweaks to make it even more approachable. In addition to Julia Child’s original recipe, I also want to share with you a few extra tips to master this recipe.

• For flavoring this chocolate cake, Julia Child suggests either rum or coffee. I tried this recipe multiple times with both, and they are equally delicious!
• Gently melt the chocolate over a bain-marie – meaning over barely simmering water, in a double boiler (or a bain-marie as we call it in French). If heated too rapidly, the chocolate risks to separate or break.
• Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially that of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 

• Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning the peaks will stand straight up when the beaters are lifted upside down.
• Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old, at least), and make sure you take them out of the fridge 1 hour before starting, to allow them reach close to room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or too cold.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny traces of egg yolk.
• Let the melted chocolate cool. After melting the chocolate, allow it to cool at least 10 minutes before mixing it into the sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.

• Fold, don’t stir. When folding the egg whites in with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 
• This cake is meant to be slightly under baked so that its center remains underdone. Follow the instructions and bake it for 25 minutes (in a non-convection oven) – no longer. If you bake it just a few minutes too long, it will lose its creaminess at the center that makes this cake so special.
• Let the cake cool completely before spreading the chocolate glaze on top. Allow the glaze to set and harden for about 20-30 minutes before serving.

How to store this Queen of Sheba Chocolate Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days.
• Don’t freeze it. I don’t recommend freezing this cake.

I hope you’ll love this Queen of Sheba Chocolate Cake as much as I do! If you have any questions, please leave a comment. 

More French cake recipes you may like: 

• Lemon Olive Oil Cake
• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Queen of Sheba Chocolate Cake

Print Recipe

Serves: 10 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 18 voted )

Ingredients

4 ounces (115g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
4 ounces (1 stick/115g) unsalted butter, at room temperature
⅔ cup (133g) granulated sugar
3 large eggs, at room temperature, yolks and whites separated
⅔ cup (65g) ground almonds
¼ tsp almond extract
¼ tsp salt
1 tbsp (12g) sugar
½ cup (65g) cake flour

For the buttercream:
2 ounces (60g) high quality semi-sweet chocolate
2 tbsp (30ml) rum or strong brewed coffee/espresso
6 tbsp (85g) unsalted butter, cut into cubes

Sliced almonds, for garnish

Instructions

Pre-heat oven to 350°F (180°C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together the sugar with the soft butter until pale and fluffy. Whisk in egg yolks, followed by the melted chocolate, the ground almonds and finally the almond extract.

Step 3 – In a separate large mixing bowl, beat the 3 egg whites and salt to a stiff peak. Add the 1 tablespoon (12g) of sugar gradually while still beating.

Step 4 – With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. Sprinkle in about 1/4 of the flour and fold until just incorporated. In three or four more additions, fold in the rest of the egg whites and flour - alternating between each.

Turn the batter into the prepared cake pan, pushing the batter up to its rim with a rubber spatula. Bake for 25 minutes. Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on a rack. Flip the cake upright and allow the cake to cool for two hours at room temperature or until it is thoroughly cooled.

Step 5 – Make the chocolate buttercream. In a medium steel bowl, over a bain-marie, melt the chocolate with rum (or coffee). Once the chocolate is completely melted, remove from heat and add the cubed butter. Mix until the butter has completely melted. Let cool for at least 20 minutes, or until the buttercream has thickened to a spreadable consistency.

Using a spatula or offset knife, spread the buttercream icing onto the cake in an even layer. Sprinkle shaved almonds all around the outer rim and press slightly so they stay in place.

Notes...

This recipe was first posted on the blog on October 2, 2017. It was reposted on March 29, 2023 with new photos, step-by-step photos in the recipe and to include baking tips.

The post Queen of Sheba Chocolate Cake (Reine de Saba) appeared first on Pardon Your French.

The Tradition of Christmas Cookies in Alsace

Christmas cookies, also known as “bredele”, are a huge part of Christmas celebrations in the Eastern French region of Alsace. As early as mid-November, bakers start to prepare batches of these various cookies and sell them on display. If you are visiting Alsace around Christmas time, you will see these little Christmas cookies in virtually every bakery and on every market stand. 

There exists hundreds of bredele recipes out there, from the most traditional to modern takes. They come in various tastes, textures and shapes – cut out, sliced, piped, etc. Some of the most traditional and well-known recipes include the butterbredele, Linzele cookies, Spritz cookies, Leckerli cookies and these Schwowebredele. 

Alsatian people also love to make bredele cookies at home and offer them to their friends and family during the Holidays.

Notes and Substitutions:

• The cookie dough needs to chill for at least 2 hours before being rolled out, so plan accordingly. You can chill the dough overnight or up to 2 days prior. 
• Make sure you use unsalted butter, at room temperature. 
• Do not overmix the dough. Stop when the ingredients are just combined. To do so, I prefer to mix this dough by hand (instead of in a stand mixer) to get a better feel of the dough texture. The less you mix the dough, the more delicate the texture of the shortbread cookies will be. On the opposite hand, the more you mix, the tougher they will be. 
• You can use any cookie cutter shapes of your liking ! 

How to store these Almond Cinnamon Shortbread Cookies

• On your counter – These cookies can keep for up to 3 months stored in a metal tin box on your counter. 
• In your freezer – Well stored in an airtight container, these cookies can keep for up to 6 months. To thaw, leave them on your counter overnight. 

This recipe yields about 75 cookies. This is ideal for making a lot of cookies for hosting or Holiday cookie swaps. If you wish to make fewer cookies, you can easily halve the recipe.

I hope you’ll love this Almond Cinnamon Shortbread Cookies as much as I do! If you have any questions, please leave a comment. 

More cookie recipes you may like: 

• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Print Recipe

Serves: Makes 75 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 32M calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

4 cups (500g) all-purpose flour
1 ½ cups (150g) ground almonds
1 tbsp (7.5g) ground cinnamon
¼ tsp salt
1 cup (200g) sugar
1 cup (250g) unsalted butter, at room temperature
2 large eggs, at room temperature

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - In a large bowl, whisk together the dry ingredients: flour, ground almonds, ground cinnamon, salt and sugar. Add the butter, cut in rough chunks and mix with your fingers until you get a crumbly consistency and pea-size bits of butter are still visible. Add the eggs and mix again until just combined and the dough comes together into a rough ball. Wrap the dough in plastic wrap and chill for at least 2 hours, or overnight.

Preheat your oven to 350°F (180°C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. At this point, I like to divide the dough in two before rolling it out. Roll the dough out until it is ½-inch thick (1.27cm) and cut out shapes with cookie cutters.

Transfer the cookies onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the cookies from the working surface.

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the cookies with this egg wash.

Bake for 12 minutes, until the edges of the cookies turn lightly golden. Let the cookies cool for 1 minute on the baking sheets and then transfer onto a cooling rack to cool completely.

When the cookies are completely cooled to room temperature, store in a tin box.

The post Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele) appeared first on Pardon Your French.

A key step : Ribboning the eggs and sugar 

For the batter, you must start by ribboning together the eggs and sugar. This is a key step in making this recipe, so I wanted to emphasize a bit on this technique here.

“Ribboning” is achieved by beating the eggs and sugar together (by hand or with a hand mixer) for a long period (usually 5 to 10 minutes) until the sugar crystals dissolve and the mixture becomes pale, thick and forms a ribbon when falling from the whisk. The mixture should be smooth and hold its shape, but not dry. You can watch this video for more instructions. This process is important as it incorporates air into the mixture, which is essential to achieve the tender, airy cake crumb that makes this pear cake so unique. 

Cooking notes : 

• Choose firm baking pears, such as Bartlett, Bosc, or Anjou. They won’t release too much moisture when baking and will hold their shape. 
• I like to peel the pears, but you can certainly leave them unpeeled if you wish. 
• When adding the pear chunks to the batter, it will look like there is too much pear – this is normal. Use a spatula to fold the pears into the batter and to spread out the thick batter in the prepared cake pan. 
• The cake is rather delicate in texture, so I recommend using a well-greased springform pan so it is easier to remove it from the pan (flipping it onto a plate may break it).

I hope you’ll love this Classic French Pear Cake recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Apple Breton Pound Cake 
• Gluten-Free Apple Crisp
• Apple Cinnamon Galette 
• Classic French Apple Cake
• French Walnut Coffee Cake
• Salted Butter Breton Sables

Classic French Pear Cake

Print Recipe

Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 17 voted )

Ingredients

½ cup (125g) unsalted butter
2 large firm pears (or 3 small)
1 cup (125g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs
¾ cup (150g) sugar + 2 tbsp for sprinkling
1 tsp Almond extract
3 tbsp (45ml) 2% Milk

Instructions

Make sure you read the cooking notes before you start.  

Preheat your oven to 350ºF (180ºC) with a rack in the middle.  Line an 8-inch or 9-inch (20-22.8cm) springform pan with parchment paper at the bottom and grease the sides with butter. 

Step 1 - Melt the butter in a saucepan and set aside to cool.

Step 2 - Peel and core the pears, then dice them into 1/2-inch (1.25cm) pieces.

Step 3 - In a small bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4 - In a large bowl, beat the eggs and sugar together until pale and a ribbon forms from the whisk (5-10minutes). Whisk in the almond extract and milk. Whisk in half of the melted butter and gently stir. Add in half of the flour mixture, gently stir. Stir in the remaining butter, then the rest of the flour mixture.

Step 5 - Fold in the pears until they are evenly coated with the batter. Scrape the batter into the prepared cake pan and smooth the top a little bit, with a spatula. Sprinkle 2 tablespoons of sugar evenly over top of the batter.

Step 6 - Bake the cake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 15 minutes and remove it carefully from the pan. Enjoy warm or cool, on its own or served with crème fraiche

The post Classic French Pear Cake appeared first on Pardon Your French.

A Crisp or a crumble – do you know the difference? 

In France, I grew up preparing and eating what we call in French “crumbles” – and that was the only name I ever knew. I have always loved the combination of soft fruit filling against the crunch of the topping. This dessert is very popular in France, and I remember making it very often during my University years as it’s simple, affordable and always pleases your company.

When moving to Canada, I started to hear about “crisps” and “crumbles”, and assumed these were basically two different words for the same dessert. But as I did more research I learned that “crumble” designates a dessert made of fruit filling topped with a crumble of flour, sugar and butter. While a “crisp” is topped with a crumble of flour, sugar, butter and oats. A crisp topping is typically less dense and more crisp (hence the name), while a crumble tends to be more “cakey”.

Choose the Right Apples

This rule applies to any baking project that includes apples: choose baking apples. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are:

• Jonagold
• Braeburn
• Honey Crisp
• Mutsu
• Pink Lady
• Northern Spy
• Granny Smith 

You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.

More cooking notes:

• Make sure you use Gluten-free old-fashioned oats, such as Bob’s Red Mill.
• For the ground almonds, blanched or un-blanched both work
• For slicing the apples, use a very sharp kitchen knife or a mandolin.
• I love pecans in this crisp topping. The taste and texture pairs perfectly with the apples and cinnamon. Walnuts would work perfectly too if you prefer.
• The baking dish I used for these photos is 8”x11” and it was perfectly sized.

I hope you’ll love this Gluten-Free Apple Crisp recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Apple Breton Pound Cake 
• Apple Cinnamon Galette 
• Classic French Apple Cake
• Orange Yogurt Cake 
• Salted Butter Breton Sables

Gluten-Free Apple Crisp

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 lbs (900g) baking apples
2 tbsp (30ml) lemon juice
½ tsp ground cinnamon
¼ cup (85ml) honey

For the crisp topping:
1 ½ cup (140g) Gluten Free Old Fashioned or Rolled Oats
½ cup (50g) ground almond
½ cup (55g) pecans, coarsely chopped
¼ cup (50g) brown sugar (light or dark)
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup (170g) unsalted butter, cold and cubed.
(Optional) For serving: crème fraiche.

Instructions

Step 1 – Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices by hand or by using a mandolin. As you go, place the apple slices in a large bowl with the lemon juice and toss them to coat (so the apples don’t brown). Add the cinnamon and honey, and toss again to coat evenly.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 2 – In a large mixing bowl, combine the oats, ground almond, pecans, brown sugar, cinnamon and nutmeg. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Step 3 -Place the apples in a large baking dish. Sprinkle the topping evenly over top of the apples. Do not pack it down.

Bake for 45-50 minutes, until the topping is golden.

Let the crisp rest for 15 minutes before serving. Serve in individual bowls, on its own and with a dollop of crème fraiche on top.

The post Gluten-Free Apple Crisp appeared first on Pardon Your French.

Just like the Bûche de Noël in December, galettes des Rois pop up in virtually every bakery in France when January rolls around. They’re always sold with gold paper crowns, to be offered to the fève-finding king or queen. This is a beloved French tradition, and many take the chance to eat multiple galettes throughout the month of January if they can. 

Because Galettes des Rois can be found in literally every bakery in France, only a few French people make their own at home. But since in the US/Canada, they are much harder to find, making you own at home is the way to go. 

Two kinds of Galettes des Rois.

Before diving into this recipe, it should be noted there are in fact two kinds of galettes des rois in France. The first one, often found in the south of France, is a yeasted, brioche-like cake shaped like a crown and usually topped with colorful candied fruit (see the recipe here!). 

The second, found in the north of France, is the one made from puff pastry filled with frangipane, a simple almond cream. This is the most popular version of the galette des rois, and the one you’re most likely to stumble upon in Parisian bakeries. 

The serving ritual 

With Galette comes the tradition of “drawing the king and the queen”. A trinket (called “la fève”) is hidden in the galette (before baking it, usually inserted inside the frangipane filling). The galette is then cut up and served, and the person who finds the figurine in their slice, becomes honorary king or queen for the day.

A big part of why galettes des rois are so popular is that everyone wishes to find la fève in their slice. So to keep the game fair, when serving a galette, tradition dictates that the youngest guest hide under the table and call out guests’ names, who are then served their slices. No cheating allowed! 

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectibles gems. You will see them in most antique markets and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelaine vintage fèves can be pretty pricey.) It has become common for bakeries to come up with their own line of figurines each year. 

Nowadays, most bakeries’ galettes include a plastic trinket, while just a few still include the traditional hand-painted porcelain fèves representing a nativity character.  

Cooking notes:

• For convenience, use frozen, ready-to-bake puff pastry sheets that can be found in the freezer section of any grocery store. I often use Tenderflake ready-to-bake puff pastry sheets (that I then cut out into two 9” circles). It s important to keep your puff pastry sheets well-chilled. Take them out of the fridge and work with them quickly to create the galettes. Puff pastry tends to get pretty sticky and uneasy when it warms up.
• The frangipane filling can be made ahead and will keep for up to three days refrigerated. Simply adding almond extract to the frangipane will give it its classic taste, but the beauty of making your own galette is that you can tweak it as you want. Try adding 2 tablespoons of cocoa powder to the filling or a layer of sliced apples or pears on top. Another spin is to use ground pistachios or hazelnuts, instead of almonds.
• If you can’t find a fève to bake into your galette, you can use a whole almond.
• As with a croissant or any other puff pastry, a galette des rois is best enjoyed the day it’s made, either warm or cooled to room temperature.

I hope you’ll love this Galette des Rois (French King Cake) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like: 

• King’s Brioche 
• Classic French Spiced Bread (Pain d’Épices)
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
• Classic Chocolate Bûche de Noël

Galettes des Rois (King's Cake)

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

For the Frangipane Filling: 
1 1/2 cup (150g) almond meal
1/2 cup (100g) sugar
1/2 tsp salt
zest of 1/2 orange (organic)
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
1/8 teaspoon almond extract
To Assemble:
2 puff pastry sheets (450g ; 225g each)
A fève (or a whole almond, if you can’t find one)
1 egg yolk
1 teaspoon milk

Instructions

For the Frangipane filling:

In a medium bowl (or the bowl of a stand mixer), combine the almond meal, sugar, salt, and orange zest. Add the butter and cream together all the ingredients, with a spatula or in the stand mixer, until the butter is fully incorporated. Stir in the eggs, one at a time, followed by the almond extract. Cover the bowl with plastic wrap and chill for at least 15 minutes (for the filling to firm up slightly) or up to 3 days before using.

To build the Galette des Rois: 

Line a baking sheet with parchment paper.

Step 1 - Thaw the puff pastry sheets according to package instructions. On a lightly floured surface, roll out the sheets into circles 9 1/2 inches in diameter; if using square sheets, use a plate or a cake pan to cut out circles of dough. Place circles on the plate and chill for at least 30 minutes.Preheat your oven to 375 degrees F.

Step 2 - Remove the puff pastry circles and frangipane filling from the fridge at the same time. Lay the first pastry circle on the parchment paper-lined baking sheet. Spread the almond filling in the middle, leaving a 1 inch border.

Step 3 - Stick the fève (or a whole almond) somewhere in the filling. Brush the border generously with water and quickly cover the galette with the other circle of puff pastry. Press down all around the border to seal the edges—make sure they are sealed well, or the filling will escape during baking.

Step 3 - Flute the sides of the galette, using a knife and your fingers.

Step 4 -In a small bowl, mix together the egg yolk and the milk, and brush the whole galette generously with the glaze.

Step 5 - Use a small knife to score a design on top of the galette. This can be the same traditional design as pictured below, or any design of your choosing. Poke a small hole in the middle of the top layer, to let steam escape while baking.

Step 6 -Bake for 30 minutes, until the galette is golden. Right out of the oven, the galette will be puffy, but will deflate when cooling down. Transfer to a cooling rack.

Serve warm or at room temperature.

Notes...

As with most puff pastries, a galette des rois is best enjoyed the day it’s made, either warm or cooled to room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

This article was first published on January 4th, 2018 and then updated on December 29th, 2020. 

The post Galette des Rois (French King Cake) appeared first on Pardon Your French.

In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Cooking notes: 

• These Linzele cookies are traditionally filled with raspberry jam; but feel free to use another fruit jam if you wish. 
• How to avoid cracks? Like most thumbprint cookies, the dough is sandy like a shortbread and can crack easily when you press on it. To avoid cracks as much as possible, make sure you roll the dough in firm, smooth balls. Then, press very gently and very slowly on them in the center. The slower and gentler you are, the less cracks you will get. Although note that this is a purely esthetic matter and your cookies won’t taste any less delicious if cracked here and there. I personally do like a rustic cookie-style so don’t mind a few cracks.
• Make sure you use unsweetened cocoa powder or these Linzele will end up too sweet. 
• Make sure you use soft, room temperature butter. 
• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 10 grams balls.

I hope you’ll love this Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• • Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
  • Raspberry Jam Swiss Roll 
  • Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
  • Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

Print Recipe

Serves: 45-50 cookies Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

1 cup (125g) all-purpose flour
1 1/3 cup (125g) ground almond
1 tsp baking powder
¼ tsp salt
½ cup (100g) sugar
2 tbsp (15g) unsweetened cocoa powder
1 tsp ground cinnamon
½ cup (125g) unsalted butter, at room temperature
1 large egg

Instructions

Step 1 - In a large mixing bowl, combine the all-purpose flour, ground almond, baking powder, salt, sugar, cocoa powder and cinnamon. Dig a well in the middle and add the butter and egg. With a large wooden spoon or your hand, mix until it all comes together into a large dough ball that leaves the edges of the bowl clean. Wrap the dough in plastic film and chill for at least 2 hours.

Step 2 - Pre-heat your oven to 350F (180c) with a rack in the middle. Prepare two baking sheets lined with parchment paper.
Unwrap the dough and transfer it onto a working surface. Roll small dough balls (10g each) between the palms of your hands and place them on the baking sheets spaced out between 2-2.5 inches.

Step 3 - Press a thumbprint into center of each ball, 1/2” deep. Fill with a tiny spoonful of raspberry jam. Bake each sheet for 15 min.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) appeared first on Pardon Your French.