Printable version Snacks
Non-illustrated recipe

Périgord Crunch

  • For : 6 servings
  • Time : 1 hour
  • Difficulty : easy

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

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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The essentials

To make this recipe, some of these items will be required:

InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Oven sheet blue steel 40 x 30 cmOven sheet blue steel 40 x 30 cm 11.19 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro