December 19, 2015
When the Hazelnut Praline Cookies were out of the oven and cooled, I tasted them right away. I hoped that the crispy candy would create a crackly texture, but there was only a slight crunch. I couldn’t help thinking that I goofed up or overlooked a detail. If I were to do it again, I would make extra sure that the hazelnuts were super dry right to the core before I pour the hot sugar over them, and I would be more patient with the caramel to ensure it isn’t just cool to the touch, but cool through and through. Still, I really loved this recipe and should remake it, if not just to get the praline as crispy and dry as possible, but to explore the effect that a hard crunchy praline would have on the cookie itself. After all, cookies are my business!
Toasting skinned hazelnuts.
The toasted hazelnuts with hot sugar. Making praline.
The finished praline powder.
Cookie dough with an oily sheen.
Hazelnut cookies before baking.
BAKING THE COOKIES
4 Comments
Patricia Reitz 2017-01-07
Kimberlie 2017-01-07
Rose Levy Beranbaum 2017-01-07
Kimberlie 2017-01-07
faithy 2017-01-07
Kimberlie 2017-01-07
Toasting skinned hazelnuts.
The toasted hazelnuts with hot sugar. Making praline.
The finished praline powder.
Cookie dough with an oily sheen.
Hazelnut cookies before baking.
BAKING THE COOKIES
$
View
Catherine 2017-01-07
Kimberlie 2017-01-07