Hazelnut Cookie Crust

Preparation info

  • Makes

    1¼ cups

    • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


unsalted butter, cold 4 tablespoons (½ stick) 2 ounces 57 grams
bleached all-purpose flour cup (lightly spooned into the cup and leveled off) 2.9 ounces 81 grams
baking soda ½ teaspoon . 2.7 grams
fine sea salt ¹⁄₁₆ teaspoon . 0.4 gram
superfine sugar 3 tablespoons 1.3 ounces 37 grams
hazelnut praline paste (see Notes) ¼ cup plus 2 tablespoons 4 ounces 114 grams
½ large egg tablespoons (23 ml) 0.9 ounce 25 grams
pure vanilla extract ¼ teaspoon (1.2 ml) . .


    Cut the butter into 1 inch cubes and refrigerate until ready to use.

    In a small bowl, whisk together the flour, baking soda, and salt.

    Food Processor Method In a small food processor, place the sugar. (Granulated sugar can be used if processed for several minutes until very fine.)

    With the motor running, add the butter cubes. Add the praline paste and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape down the sides and bottom of the bowl. Add the flour mixture and pulse just until incorporated.

    Stand Mixer Method Soften the butter to 65° to 75°F/19° to 23°C.

    In the bowl of a stand mixer fitted with the flat beater, beat together the sugar, butter, and praline paste on medium speed for several minutes, or until very smooth and creamy. Add the egg and vanilla and beat until incorporated. Scrape down the sides of the bowl. On low speed, gradually beat in the flour mixture just until incorporated.