The croquant de Cordes is a flat almond biscuit, created at the end of the 19th century by Jacques Sicard, a pastry chef from the medieval town. However, there is a legend which attributes its creation to Mother Bordes, an innkeeper who had a hostelry there in the 17th century.
Fragile and dainty, croquant de Cordes biscuits have a crunchy, light and particularly fine texture, and look deliciously puffy. Their caramelised, toasted-almond flavour delights gourmets, who have them for dessert or in the afternoon with a cup of tea or coffee. This traditional recipe has sugar, flour, egg whites and almonds.
Every June the worldwide capital of the croquant, Cordes-sur-Ciel, holds a festival in honour of this sweet treat which is so popular in the region.