Croquet s Bourbonnais is a crisp paper-thin wafer cookie named for Quai de Bourbonne which is a favorite spot in Paris. A boulangerie nearby makes this unique brittle like cookie that has really gained popularity for quite some time. They look dark brown and rectangular. A cookie like none other I must say.
1/4 pound whole hazelnuts
1/4 pound whole almonds
2 1/4 cups dark brown sugar
2 cups unbleached flour sifted
3/4 cup egg whites
1 tablespoon vanilla extract
The ingredients are creamed together well, rolled thinly and baked. I have this recipe but did not follow it to the tee. I made some changes according to my personal taste and mode of cooking. I cut the sugar in half and use demerara. Added 2 egg yolks and 3/4 of a stick of butter. I also used almonds without the brown skin. I found this variation really nice and slightly different and better in texture. I always recommend testing things in the kitchen and have better result in the process.
To make this version, grind the hazelnut and the almonds finely and mix the ingredients to a sticky paste.
Roll a third of the paste very thinly with the aid of a cling film and a small dowel. At least 1/8 of an inch thin.
With the film still on the paste, score lightly 3'' by 4'' rectangles then remove the film and bake in a 350F oven for 10 minutes or untill lightly golden.
Remove the silpat onto your counter to cool then flip it to peel off the silicon mat.
Then carefully separate the rectangles carefully and they are ready to enjoy.