Our story
One Sunday in December, Eve, my wife, and Clara, our five-year-old daughter, set themselves a challenge: to master amaretti morbidi, the Italian classic that makes you travel. Eve mixed the dough while Clara rolled each ball in powdered sugar, pressed an almond into it and lined them up on the tray like a tiny army. Out of the oven, it was love at first sight: a thin crackled crust with a fine dusting of sugar, and a soft, barely-set center. The first bite is sweet and crunchy, then the softness arrives, a gentle bitterness takes over, and the whole thing melts in your mouth and the dopamine kicks in.
They didn't survive the evening. The next day we made more, and the day after, and again, and again... then we shared them with family and friends, and one thing led to another until orders were coming in by the hundred. That's how Les Craqués were born, named after their crackled tops and how addictive they are.
The recipe hasn't changed since. We still make them by hand, in small batches, right here in Montréal, baked fresh every week. Made with three simple gluten-free ingredients, they're perfect with an espresso, a glass of wine, or just plain naked ;)
Find us at Lili & Oli on Notre-Dame, the first café to carry us, or order online.
