Quick & Sweet: Pralin & Muscovado Biscuits Recipe for Beginners

Pralin and muscovado biscuits blend rich, nutty flavors with deep caramel undertones that dance across your palate.

Sweet culinary magic happens when carefully selected ingredients convert into something extraordinary.

These delectable treats capture the essence of refined indulgence through their complex texture and sophisticated taste profile.

Masterful baking techniques elevate simple components into a memorable gastronomic experience that surprises and delights.

Rustic yet elegant, these biscuits represent a harmonious balance between traditional craftsmanship and modern culinary innovation.

The interplay of muscovado molasses-like richness and pralin’s toasted nuances creates an irresistible combination that beckons true food enthusiasts.

Prepare to embark on a delightful baking journey that promises sensational results.

What Makes Praliné & Muscovado Biscuits So Irresistible

• Craft Homemade Caramelized Nut Spread: Create a rich, luxurious praliné by personally roasting and caramelizing almonds and hazelnuts, transforming simple ingredients into a deeply flavorful artisan spread.
• Enjoy Delicate Textural Delight: Experience the perfect balance of crisp, buttery biscuits with a smooth, nutty praliné undertone, delivering a melt-in-your-mouth sensation that combines crunch and softness.
• Master Elegant French-Inspired Baking: Elevate your baking skills with professional piping techniques and precise temperature control, producing sophisticated cafe-style cookies that look and taste like a gourmet pastry chef created them.

Ingredients for Nutty, Deeply-Flavored Muscovado Biscuits

• Almonds, Hazelnuts: Robust nuts with rich flavor that create the base for the praliné, best when fresh and whole.
• Granulated Sugar: Key ingredient for creating caramel with deep amber color and sweet notes.

• Butter: Provides rich, creamy texture and helps bind the biscuit dough, room temperature recommended.
• Muscovado Sugar: Dark, moist sugar that adds deep molasses flavor and soft texture to biscuits.
• Vanilla Sugar: Adds warm, sweet aromatic flavor to enhance overall taste profile.
• Milk: Helps blend praliné smoothly and adds slight moisture to the biscuit dough.

• All-Purpose Flour: Structural component that gives biscuits their classic texture and shape.
• Parchment Paper: Non-stick surface for even baking and easy removal of biscuits.

How to Bake Biscuits That Are Crisp Outside, Tender Inside

Step 1: Roast Nuts

Preheat the oven to 150°C (302°F) and spread almonds and hazelnuts on a silicone mat or parchment paper.

Bake for 15 minutes, then let the nuts cool completely.

Once cool, rub the nuts between your hands to gently remove the skins.

Step 2: Create Caramel Base

In a heavy saucepan, melt granulated sugar over medium heat without stirring.

Cook until the sugar turns a deep amber color, then pour it onto a silicone mat or parchment to cool.

Once hardened, break the caramel into small chunks.

Step 3: Blend Praliné

Combine the roasted nuts and caramel pieces in a food processor.

Blend until the mixture becomes smooth and liquid in consistency.

Transfer to an airtight container and refrigerate until needed.

Step 4: Prepare Dough

Preheat the oven to 160°C (320°F) and cream together butter, muscovado sugar, and vanilla sugar.

Mix until the texture is light and fluffy.

Warm the milk slightly, then blend it with the prepared praliné.

Add this mixture to the butter and sugar blend and mix until smooth.

Step 5: Shape Cookie Dough

Gradually mix flour into the dough until fully combined.

Transfer the dough to a piping bag fitted with a 6B star nozzle.

Pipe the dough onto parchment paper in your desired cookie shapes.

Step 6: Bake Cookies

Bake the cookies for about 17 minutes or until they turn lightly golden.

Remove from oven and let them cool on a wire rack before serving.

Tips to Let Praliné Shine in Every Bite

• Toast Nuts Perfectly: Spread nuts evenly on the baking sheet to ensure uniform roasting and develop rich, deep flavors without burning.
• Create Smooth Praliné: Pulse caramel and nuts in short bursts to achieve a creamy, silky texture without overheating the mixture.
• Pipe Like a Pro: Keep consistent pressure on the piping bag for uniform biscuit shapes and sizes, ensuring even baking.
• Control Butter Temperature: Use room-temperature butter for smoother creaming and better incorporation with other ingredients.
• Watch Baking Time Closely: Check biscuits at 15 minutes, as oven temperatures vary; golden edges indicate perfect doneness without overcooking.

Best Ways to Keep These Biscuits Fresh

• Store Leftovers: Seal cooled biscuits in an airtight container at room temperature for up to 5 days. Layer between parchment paper to prevent sticking and maintain crisp texture. Refrigerate praliné in a sealed glass jar for maximum 2 weeks, ensuring it's tightly closed to prevent moisture absorption.
• Reheat Method: Warm biscuits briefly in a preheated oven at 120°C for 3-4 minutes to restore their original crispness. Alternatively, let cookies sit at room temperature for 15 minutes before serving to revive their delicate texture. For the praliné, let it come to room temperature naturally, then stir gently to reintegrate any separated oils.
• Freezing Option: Freeze unfilled biscuits in a freezer-safe container for up to 1 month.

Pairing Suggestions for Praliné Biscuits

• Brew Rich Coffee Companions: Pair these nutty, caramel-infused biscuits with a robust espresso or dark roast coffee to complement their deep, sweet flavor profile. The intense coffee notes will beautifully enhance the praliné's warm, toasted nut undertones.
• Sip Complementary Dessert Wines: Select a sweet Sauternes or late-harvest Riesling to match the biscuits' muscovado richness. These wines bring out the delicate caramel and nutty nuances, creating a luxurious tasting experience.
• Create Creamy Beverage Matches: Serve alongside a smooth vanilla latte or hot chocolate to amplify the biscuits' buttery texture. The creamy drink will softly blend with the praliné's deep, roasted nut characteristics.
• Explore Chocolate Pairings: Match these biscuits with a dark chocolate ganache or a smooth chocolate mousse. The intense chocolate will dance perfectly with the caramelized nut flavors, creating a decadent dessert combination.

Unique Takes on a Classic Praliné Biscuit

• Nutty Chocolate Crunch: Fold in dark chocolate chips and chopped roasted pecans into the biscuit dough for extra texture and rich flavor complexity.
• Spiced Caramel Version: Add ground cinnamon and a pinch of cardamom to the praliné mixture, creating a warm and aromatic biscuit experience.
• Maple Hazelnut Delight: Replace muscovado sugar with maple syrup and increase hazelnut content in the praliné for a deeper, more intense nutty profile.
• Sea Salt Caramel Biscuits: Sprinkle flaky sea salt on top of the biscuits before baking, enhancing the caramel notes and adding a sophisticated savory element.

Pralin & Muscovado Biscuits Recipe

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4.9 from 40 reviews

• Total Time: 37 minutes
• Yield: 12 1x

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Description

Praliné & Muscovado Biscuits offer a luxurious French-inspired treat blending rich nutty praline with deep caramel muscovado notes. Delicate cookies melt in your mouth, promising a sophisticated dessert experience that transports palates to Parisian patisserie elegance.

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Ingredients

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Main Ingredients:

• 220g flour
• 160g butter, softened
• 80g praliné

Nuts and Sugar:

• 50g whole blanched almonds
• 50g whole hazelnuts
• 65g granulated sugar
• 70g muscovado sugar

Flavor Enhancers:

• 50g milk (1.8 fluid ounces)
• 2 packets vanilla sugar

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Instructions

1. Toast almonds and hazelnuts in an oven preheated to 300°F (150°C) on a silicone mat or parchment-lined baking sheet for 15 minutes until fragrant.
2. Once cooled, gently remove nut skins by rubbing kernels between palms, discarding loose outer layers.
3. In a heavy-bottomed saucepan, melt granulated sugar over medium heat, stirring occasionally until it transforms into a rich amber liquid.
4. Pour caramelized sugar onto a silicone mat or parchment paper, allowing it to cool and solidify completely.
5. Break the hardened caramel into small fragments.
6. Pulse toasted nuts and caramel pieces in a food processor until a smooth, glossy praliné emerges with a liquid-like consistency.
7. Transfer praliné to an airtight container and refrigerate until needed.
8. Preheat oven to 320°F (160°C).
9. Whip butter, muscovado sugar, and vanilla sugar together until light, airy, and pale in color.
10. Gently warm milk and blend with prepared praliné until thoroughly combined.
11. Incorporate milk-praliné mixture into the creamed butter mixture, mixing until uniform.
12. Gradually fold flour into the wet ingredients, ensuring no dry pockets remain.
13. Transfer dough to a piping bag fitted with a 6B star nozzle.
14. Pipe dough onto parchment-lined baking sheets, creating decorative shapes.
15. Bake for 17 minutes or until edges turn delicately golden brown.
16. Remove from oven and allow biscuits to cool completely on a wire rack before serving.

Notes

• Roast nuts carefully to enhance their flavor and make skin removal easier, ensuring a smooth praliné base.
• Create caramel by heating sugar slowly, watching closely to achieve perfect amber color without burning.
• Blend nuts and caramel thoroughly in a food processor to develop a silky, rich praliné texture.
• Use muscovado sugar for deep, molasses-like sweetness that complements the nutty praliné flavor.
• Pipe biscuit dough with a star nozzle to create elegant, textured edges that crisp beautifully when baked.
• Cool biscuits completely on a wire rack to maintain their delicate, crisp texture and prevent soggy bottoms.

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 280 kcal
• Sugar: 15 g
• Sodium: 50 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 25 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 35 mg