Hazelnut Praline Cookies

Preparation info

  • Difficulty

    Medium

  • Makes

    Thirty

    2 inch cookies

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C for the hazelnuts; 375°F/190°C for the hazelnut cookies
Baking Time 20 minutes for the hazelnuts; 12 to 14 minutes for the cookies for each of two batches

These crisp and chewy cookies are for the hazelnut lover. They evolved from the hazelnut cookie tart crust, but using homemade caramelized praline powder instead of praline paste gives a crunchier texture.

Ingredients

Cookie Dough

Makes 11.2 ounces/318 grams

VOLUME WEIGHT
unsalted butter, cold 4 tablespoons (½ stick) 2 ounces 57 grams
bleached all-purpose flour cup (lightly spooned into the cup and leveled off) 2.8 ounces 80 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 Powder (see Notes) 1 cup 4 ounces 113 grams
canola or safflower oil, at room temperature 1 teaspoon (5 ml) . 4 grams
½ large egg tablespoons (23 ml) 0.9 ounce 25 grams
pure vanilla extract ¼ teaspoon (1.2 ml) . .

Special Equipment

FOR THE HAZELNUT POWDER: One baking sheet, no preparation needed or topped with a nonstick liner such as a Silpat | If not using the nonstick liner, a second baking sheet topped with aluminum foil and lightly coated with nonstick cooking spray

FOR THE HAZELNUT COOKIES: Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment

Method

Make the Hazelnut Praline Powder

See recipe.

Make the Dough

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

Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well.

Food Processor Method In a food processor, place the superfine sugar. (Granulated sugar can also be used, processed for several minutes or until very fine.) With the motor running, add the butter cubes. Add the praline powder and oil and process until smooth and creamy, about 20 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape down the sides 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, on medium speed, beat together the superfine sugar, butter, praline powder, and oil for several minutes, or until very smooth and creamy. Add the egg and vanilla and beat until incorporated, scraping down the sides of the bowl. On low speed, gradually beat in the flour mixture just until incorporated.

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Chill the Dough

Scrape the dough onto a piece of plastic wrap and divide it in half, about 5.6 ounces/159 grams each. Wrap each piece in plastic wrap and refrigerate for a minimum of 1 hour before shaping.

Preheat the Oven

Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.

Roll the Dough into Balls

Scoop out 15 rounded teaspoons of dough (0.4 ounce/10 grams each). Roll each piece of dough between the palms of your hands into a 1 inch ball. Set the dough balls a minimum of inches apart on a cookie sheet and press them down to inches wide by ½ inch high.

Bake the Cookies

Bake for 7 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until lightly browned and set. A fingertip pressed lightly onto the top of a cookie will yield slightly to the pressure.

Cool the Cookies

Set the cookie sheet on a wire rack and let the cookies cool for 1 minute so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack.

While the cookies are baking, shape the dough for the next batch.

Store

Airtight: room temperature, 3 weeks; frozen, 6 months.

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