Snacks
Non-illustrated recipe

Périgord Crunch

  • For : 6 servings
  • Time : 
  • Difficulty : 

Ingredients for Périgord Crunch :

  • 4 eggs
  • 2 glasses powdered sugar
  • 2 glasses flour
  • 2 tablespoons crème fraiche
  • 1 teaspoon orange flower water
  • 125 g ground walnuts
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Technical stages for Périgord Crunch :

  • Whisk the eggs and sugar until pale and thick, then add the flour and cream.
  • Add the ground walnuts and orange flower water.
  • Mix the dough until it detaches from the sides of the bowl. Leave to rest for 15 minutes.
  • Roll out with a rolling pin to 2 cm (0,79 inch) thick.
  • Cut in sticks and put on a buttered baking sheet.
  • Bake at low heat for 30 minutes.
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