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Torchettes

This is another bake from my trip to Lille, France. I bought a bag of these biscuits at a shop near our hotel and they were delicious.


Torchettes (or Torchette) are crunchy Breton biscuits from France, specifically created by Maison Georges Larnicol which is the shop I visited in Lille. These biscuits are packed with almonds and raisins and topped with a hazelnut.



They are really delicious and go well with a nice strong cup of coffee.



Pre-heat the oven to 180°C (160°C fan) and line two baking trays with parchment.


Put the egg whites in a medium sized bowl. With a balloon whisk mix until foamy and slightly thickened. They do not want to be white or stiff peaks.




Add the sugar and the almonds and fold into the egg whites.





Finally add the flour and raisins and mix together.



Divide into equal 20 balls. Place the balls in the prepared baking sheets and flatten to roughly 8cm diameter. Place a hazelnut on the top of each cookie.



Bake for 20 minutes.



Leave to cool for 10 minutes before transferring to a wire cooling rack to cool completely.



Torchettes


Sarah’s servings: 20

Sarah’s skill: Easy

Baking time: 20 minutes


INGREDIENTS

4 large free-range egg whites

175g caster sugar

250g ground almonds

100g plain flour

100g raisins


20 hazelnuts, for decoration


METHOD

  1. Pre-heat the oven to 180°C (160°C fan) and line two baking trays with parchment.

  2. Put the egg whites in a medium sized bowl. With a balloon whisk mix until foamy and slightly thickened. They do not want to be white or stiff peaks.

  3. Add the sugar and the almonds and fold into the egg whites.

  4. Finally add the flour and raisins and mix together.

  5. Divide into equal 20 balls.

  6. Place the balls in the prepared baking sheets and flatten to roughly 8cm diameter.

  7. Place a hazelnut on the top of each cookie.

  8. Bake for 20 minutes.

  9. Leave to cool for 10 minutes before transferring to a wire cooling rack to cool completely.




EQUIPMENT USED






SARAH’S EXTRA SLICE


You could put an almond on the top instead of the hazelnut if you prefer.





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