Best Almond Cookies With Praline Chocolate Filling Recipes
ALMOND PRALINE
Use this recipe to top our Apple Praline Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 10-by-15-inch sheet
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.
ALMOND PRALINE
Yield Makes one 10 x 15-inch sheet
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Set aside to cool.
- Butter a 10 × 15-inch rimmed baking sheet. Spread the toasted almonds in an even layer on the pan. Place the sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.
- Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer. If the caramel doesn't cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan. Cool completely.
- Gently twist the pan to release the praline. Break into pieces. Store in an airtight container for up to 1 week.
CHOCOLATE-ALMOND PRALINE COOKIES
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
- Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
- Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
- Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
- Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
- Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
- Do Ahead
- Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.
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Almond cookies with praline chocolate filling recipes are one of the most loved dessert recipes all around the world. These cookies are made from a variety of ingredients such as butter, almond flour, sugar, and chocolate praline filling. They are perfect for any occasion, and their sweet and nutty flavor is sure to please anyone's taste buds.
Ingredients
To make almond cookies with praline chocolate filling recipes, the following ingredients are needed:For the Almond Cookies
- 1 cup almond flour
- 1/2 cup unsalted butter
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar
- 2 egg yolks
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1/2 cup all purpose flour
For the Praline Chocolate Filling
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
- 1/2 cup hazelnuts, roughly chopped
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
Instructions
For the Almond Cookies
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a mixing bowl until light and fluffy.
- Add egg yolks and almond extract, and beat until well combined.
- In a separate mixing bowl, whisk almond flour, salt, and all purpose flour.
- Add the dry ingredients to the creamed mixture, and mix until well combined.
- Using your hands, roll the mixture into small balls and place them onto the baking sheet, pressing them down gently with a fork.
- Bake for 12-15 minutes, or until golden brown.
- Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the Praline Chocolate Filling
- Preheat oven to 350°F and spread hazelnuts onto a baking tray. Roast for around 10 minutes, or until fragrant.
- Remove from oven and let cool completely.
- In a small saucepan, melt the butter and brown sugar together over low heat.
- Add the hazelnuts and stir until combined.
- Add the heavy cream and chocolate chips, stirring continuously until the chocolate has melted and mixture is smooth.
- Remove from heat and let cool to room temperature.
Assembling the Cookies
- Once the cookies have cooled, match up the best-shaped pairs of cookies that are roughly the same size and shape.
- Spread a generous amount of the praline chocolate filling onto the flat side of one cookie, and sandwich it together with the other cookie.
- Repeat with the remaining cookies and filling.
- Allow the cookies to set for a few minutes before serving.
Conclusion
Almond cookies with praline chocolate filling recipes are a great way to indulge in a sweet treat that is both nutty and chocolatey. The cookies are simple to make and can be enjoyed on any occasion. The recipe provides a rich and creamy filling that complements the almond cookies perfectly. You can try adding a few twists to the recipe by incorporating different types of nuts such as walnuts or pecans. Whatever your preference, these delicious cookies are sure to win the hearts of everyone!
If you're looking to make a sweet treat that's perfect for any occasion, almond cookies with praline chocolate filling are a great choice. Not only do they taste delicious, but they're also easy to make and can be customized to your liking.
In this article, we'll be sharing valuable tips on how to perfect this recipe so you can impress your family and friends with your baking skills. From selecting the best ingredients to baking and filling techniques, we've got you covered.