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