Since the XVII the century the "croquants" have been the gastronomic symbol of the town of Cordes-sur-Ciel, in the Tarn.

At that time almond trees grew abundantly in the region and produced so many almonds that Cordes found itself with a glut of almonds.

According to legend, Madame Bordes, the local innkeeper at the Hostellerie in the old town of Cordes, prepared some almond "couques" to accompany the local Gaillac wine. Because of their crispy nature they became known as the "croquants de Cordes". It rapidly became the local habit to make "croquants" in the still hot oven after the bread was baked.

For the last few years the Fête du Croquant is celebrated in Cordes-sur-Ciel in June.

Ingredients (for 5 people):

- 2 egg whites
- 230 g crystallised sugar
- 50 g flour
- 125 g shredded almonds

Pre-heat the oven to 200° (thermostat 7)

Make a fountain with the flour and sugar and add the egg whites (non-beaten), mix and finally add the shredded almonds.

Cover an oven tray with sulphirised cooking paper. Using a small spoon, distribute small piles of the mixture. Be careful to space them sufficiently since when they cook they have a tendency to spread.

Cook until the "croquants" are lightly golden (15 to 20 minutes). Wait until they have completely cooled before removing them from the paper otherwise they will stick.

They can be kept for several days in a closed metal cake tin but they are so delicious that storage is not usually a problem !