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!