Recipes

Salted Praline Langues de Chat

1 Mins read
0
19
0
Share
Scroll to recipe
Share
Salted Praline Langues de Chat

Salted Praline Langues de Chat

amanda

Equipment

  • Chef's Professional Grade Mixer

  • High-Quality Nonstick Fry Pan

  • Silicone Spatula Set

  • Digital Kitchen Scale

  • Gourmet Piping Bag Set (with Nozzles)

  • Premium Stainless Steel Cookware Set

  • Digital Food Thermometer

  • Silicone Baking Mat

  • Airtight Food Storage Containers (Silicone or Glass)

  • High-Speed Blender (for non-liquid preparations)

Ingredients

  • 1 cup sugar

  • 1/2 cup sliced almonds (preferably with skin), toasted

  • 1 1/2 cups all-purpose flour

  • 1/4 teaspoon table salt

  • 1/3 cup sliced almonds (preferably with skin)

  • 1 cup sugar

  • 1 1/2 sticks unsalted butter, softened

  • 5 large egg whites

  • 1/2 teaspoon pure vanilla extract

  • 1/8 teaspoon pure almond extract

  • Flaky sea salt, such as Maldon, for sprinkling

  • Equipment: a pastry bag fitted with a 3/8-inch plain tip

Instructions

1

Instruction 1

Put a large sheet of foil on a heatproof work surface.
2

Instruction 2

Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is golden. Add toasted almonds, stirring until coated well, then carefully pour onto foil (mixture will spread) and cool completely, about 15 minutes. Peel praline off foil and chop with a large heavy knife. Transfer to a food processor and pulse until finely chopped.
3

Instruction 3

Preheat oven to 325°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
4

Instruction 4

Whisk together flour and table salt. Pulse almonds with sugar in a food processor until finely ground.
5

Instruction 5

Beat butter and sugar mixture with an electric mixer until pale and fluffy, then beat in egg whites and extracts. At low speed, mix in flour mixture in 3 batches until just combined well.
6

Instruction 6

Transfer batter to pastry bag, then dab some batter under corners of parchment to secure to baking sheets. Pipe 6-inch-long strips (about 1/3 inch wide) 1 1/2 inches apart in 2 slanted rows (so they will fit) on each baking sheet.
7

Instruction 7

Bake until slightly puffed but still pale, 7 to 9 minutes, then sprinkle generously with praline and lightly with sea salt. Continue baking until cookies are baked through and golden-brown on edges, 7 to 11 minutes more. (Turn baking sheets if cookies are browning unevenly.) Slide parchment with cookies onto racks to cool completely (cookies will crisp as they cool).
8

Instruction 8

Form and bake more cookies on cooled baking sheets lined with fresh parchment.
0
19
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *