Praliné & Muscovado Biscuits
Delve into the decadent world of homemade praliné with our Praliné & Muscovado Biscuits recipe. These biscuits are the perfect blend of nutty praliné richness and the unique, molasses-like sweetness of muscovado sugar. Each bite delivers a buttery, crumbly texture, making them an irresistible treat. Here’s how to bring these delightful biscuits to life in your kitchen.
Ingredients:
For the Praliné:
- 50g whole blanched almonds
- 50g whole hazelnuts
- 65g granulated sugar
For the biscuits:
- 160g butter, softened
- 70g muscovado sugar
- 2 packets vanilla sugar
- 50g milk
- 80g praliné (homemade as per below instructions)
- 220g flour
Directions:
Praliné:
- Preheat the oven to 150°C (302°F). Place the almonds and hazelnuts on a silicone mat or parchment paper and bake for 15 minutes. Once done, allow them to cool. Rub them between your hands to remove most of the skins.
- Make caramel. In a heavy saucepan, melt the granulated sugar over medium heat until it turns amber in color. Carefully pour the melted sugar onto a silicone mat or parchment paper and let it cool completely. Once cooled, break into pieces.
- Blend to make praliné. Blend the nuts and caramel pieces in a food processor until it forms a smooth, liquid praliné. Store your homemade praliné in an airtight container in the refrigerator.
Biscuits:
- Preheat oven to 160°C (320°F).
- Cream the ingredients. In a mixing bowl, cream together the softened butter, muscovado sugar, and vanilla sugar until the mixture is light and fluffy.
- Combine praliné. Warm the milk slightly, then mix it with the praliné. Combine this mixture with the creamed butter mixture.
- Prepare the dough. Gradually mix in the flour until it is well incorporated. Transfer the dough to a piping bag fitted with a 6B star nozzle.
- Shape the biscuits. Pipe the dough onto parchment paper in the desired shapes.
- Bake. Bake the biscuits for 17 minutes or until they are lightly golden. Allow them to cool on a wire rack before serving.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 17 minutes
- Total Time: 37 minutes
- Calories: 180 kcal per biscuit
- Servings: 20 biscuits
Enjoy your homemade Praliné & Muscovado Biscuits as a sophisticated treat with your afternoon tea or coffee. Their rich flavor and satisfying crunch make them a wonderful gift or a special treat for yourself. Happy baking!
Praliné & Muscovado Biscuits
- Total Time: 37 minutes
- Yield: 20 1x
Description
Imagine biting into a Praliné & Muscovado Biscuit, where every crunch reveals layers of toasted nuts and the deep, molasses-like sweetness of muscovado sugar. These biscuits offer a perfect blend of textures and flavors, making them a luxurious treat for any occasion.
Crafted with care, each biscuit is a testament to the art of baking. The homemade praliné, made from caramelized almonds and hazelnuts, adds a rich, buttery depth that pairs wonderfully with the complex sweetness of muscovado sugar. Perfect for those who appreciate the finer things in life, these biscuits are not just a snack, but a delightful indulgence.
Ingredients
For the Praliné:
50g whole blanched almonds
50g whole hazelnuts
65g granulated sugar
For the biscuits:
160g butter, softened
70g muscovado sugar
2 packets vanilla sugar
50g milk
80g praliné
220g flour
Instructions
Praliné:
Preheat the oven to 150°C. Place almonds and hazelnuts on a silicone mat or parchment paper and bake for 15 minutes. Allow to cool, then rub between hands to remove most of the skins.
In a heavy saucepan, melt the granulated sugar over medium heat until amber in color. Pour onto a silicone mat or parchment paper to cool completely, then break into pieces.
Blend the nuts and caramel pieces in a food processor until it forms a smooth, liquid praliné. Store in an airtight container in the refrigerator.
Biscuits:
Preheat oven to 160°C.
Cream together butter, muscovado sugar, and vanilla sugar until light and fluffy. Warm the milk slightly and mix with the praliné. Combine with the butter mixture.
Gradually mix in the flour until well incorporated. Transfer the dough to a piping bag fitted with a 6B star nozzle.
Pipe the dough onto parchment paper in the desired shapes.
Bake for 17 minutes or until lightly golden. Allow to cool on a wire rack.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
Nutrition
- Calories: 180 kcal