Algerian Croquets or Biscotti

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Serves: 12/14 Biscotti


  • 400g of all purpose flour/plain flour
  • 180g of caster sugar
  • Pinch of salt
  • 3 large eggs
  • Zest of 2 lemons
  • 7g of baking powder
  • 150ml of sunflower oil
  • 1 egg yolk for the brush with a pinch of instant coffee (well whisked)


  • Line a cookie tray with parchment paper.
  • In a large bowl whisk the eggs, the sugar , the lemon zest and the salt until becomes creamy and white.
  • Pour the sunflower oil and whisk all the ingredients together.
  • Add the flour and  the baking powder.
  • Mix gently until the dough becomes firm.
  • Preheat the oven to 180C degrees.
  • Sprinkle with a pinch of flour a clean surface and roll the dough into a log.
  •  Transfer the log to the baking tray.
  • Flatten with your hands and make the shape of a long rectangle (35 cm length and 15 cm width).
  • Brush the top with the egg yolk and instant coffee.
  • Use a fork to create grid.
  •  Bake for 45 minutes.
  • Remove the tray from the oven and cut very carefully slices of 2 cm and roll it on one side.
  • Bake for another 10 minutes.
  • Remove again from the oven and flip the Biscottis into the other side.
  • Bake for another 5 minutes.
  • Remove and allow to cool.

The Croquets are firm and crisp and ready to be dipped in a delicious Caffe Latte.

Bonne degustation!

PS: If the dough is sticky add more flour (because some flours are more absorbed than others).

You can make 2 logs and reduce the size of the width.

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