Croq-Télé (loosely translated, TV crunch) are French snacking cookies that are unbelievably buttery and salty-sweet. Once you start eating them, it’s hard to stop!
7tablespoons98 grams cold unsalted butter, cut into 7 pieces
1/2cup80 grams golden raisins
Instructions
Preheat oven to 350°F. Line 1-2 baking sheets with parchment and set aside.
In a food processor fitted with a blade attachment, combine almonds, sugar and salt. Process until the nuts are finely ground, and set aside in a separate bowl.
Pour the flour into the bowl of the food processor. With the processor running, drop in the pieces of cold butter; pulse until the mixture is sandy, about 10 pulses. Add nut-sugar mixture. Pulse the mixtures until dough forms clumps and small curds, then add raisins. Pulse 3-4 more times until raisins are combined in the dough. Transfer the finished dough to a bowl.
Shape the cookies by forming cherry-sized pieces of dough into irregularly-shaped balls. Place dough balls 1/2 inch apart on baking sheets. Bake 5 minutes, then rotate sheets and bake 8 minutes more, until just browned on the bottom. Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. The cookies will keep 5 days in an airtight container.
Notes
Adapted from Paris Sweets by Dorie Greenspan
Keyword food processor, golden raisins, snack cookies