Almond and Orange Blossom Croquants (Chocolate and Zucchini)

From the department of Who Has Time To Make Edible Gifts In Advance Anyway
comes this last-minute recipe, shared by French food writer Cécile Cau on her
blog a couple of days ago. It is a recipe for **croquants**, which is the
French word for a variety of crunchy cookies from the South of France, most
often thin and involving almonds.

I read the recipe and was enchanted by its **simplicity**. Flour, sugar, eggs,
almonds, and a splash of orange flower water: I had all these on hand, and
since my desk is about four steps from my kitchen, the temptation was great to
just drop whatever it is I was supposed to be doing and bake a batch.

I halved the recipe, wanting to take it for a test drive before I committed
three cups of almonds to it, and **modified** a few things: I used a
combination of regular and light whole wheat flour, decreased the quantity of
sugar, determined an amount of orange blossom water that seemed right to me
(Cécile’s recipe didn’t provide a measurement), and added a bit of salt, both
mixed into the dough and sprinkled on just …

Chocolate and Zucchini

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