|unsalted butter, cold|
|bleached all-purpose flour|
|fine sea salt||.|
|hazelnut praline paste (see Notes)|
|pure vanilla extract||.||.|
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.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.