Let's call it the Croiscotti
When croissant and biscotti get together. An elevated but ridiculously easy take on a festive cookie
Truth be told, I’m going to give my Instagram discovery page credit for this idea. Somewhere in the middle of all those crazy orange cat videos and clips from the Graham Norton Show (I love Graham Norton) I scrolled past a picture of cookies made with croissant slices… at least I think they were cookies….I might be projecting. I mentally filed the image in the inspiration compartment of my brain, saving it for a day just like today.
It seems a bit of a stretch to call this a recipe, perhaps a “croissant hack” is closer to the mark. But the end result, for such little effort, is actually quite impressive. It would be even more so had I gone to the effort of making my own croissants BUT that would just be silly (and make my subtitle an outright lie). Instead, I bought two delicious croissants from Bread Culture, a wonderful new bakery a few blocks from my home. I left them in a paper bag on the kitchen counter overnight to dry out a little, which makes thinly slicing them easier. I could tell you to simply use stale croissants but is that even a thing? I can’t imagine a scenario that would allow for a fresh croissant to go uneaten.
I’ve chosen to sprinkle the slices with cinnamon sugar but you could swap the cinnamon for cardamom or pumpkin pie spice. Or you could make a birthday version for someone by adding a little vanilla paste to the melted butter and dipping each slice in white chocolate and a dusting of rainbow sprinkles. You could also skip the sweet angle all together and, instead, brush the slices with melted herb butter (excellent opportunity to tell you about the great recipe for herb butter in my book, The Side Gardener…see what I did there?) and finish with a sprinkle of grated gruyère cheese, which I think would make a lovely savoury nibble to have with a glass of wine.
So without further ado, I give you the Croiscotti!
2 croissants
2 tbsp butter, melted
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1 cup chocolate chips, melted
sea salt
Makes: 16 cookies, varying size
Preheat the oven to 350° and line a baking sheet with parchment paper.
Using a serrated knife, slice each croissant into 8 slices and lay the slices on the prepared baking sheet.
In a small bowl, place the sugar and cinnamon and stir to combine.
Use a pasty brush to coat the topside of each slice with melted butter and then sprinkle liberally with the cinnamon sugar.
Bake in the preheated oven for 12 to 15 minutes, until evenly browned and crisp.
Remove the cookies from the oven and allow them to cool slightly before transferring them to a wire rack to cool completely.
Melt the chocolate chips in a double boiler or microwave.
Partially dip each cookie in the melted chocolate and then place them on a clean baking sheet or wire rack, sprinkle lightly with a little malden sea salt and set aside, allowing the chocolate to firm up. You can pop the tray into the refrigerator to sped things along if need be.
*I think these cookies would make a fantastic hostess gift, packaged in a cello bag with ribbon :)
And I enjoy Graham Norton too
Looks delicious 😋😋😋