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