Nut Roasting Golden foundations create the base of these delectable treats. Spread almonds and hazelnuts on a baking surface and transform them into toasty perfection at 150°C for quarter of an hour. Let them cool naturally, then gently remove their papery skins by rubbing.
Caramel Transformation A heavy pan becomes the stage for sugar's magical journey. Watch granulated sugar melt and shift into a rich amber hue over gentle heat. Pour this liquid gold onto a non-stick surface and let it harden into crisp fragments.
Praliné Creation Combine the roasted nuts and caramel pieces in a food processor. Blend until a silky, smooth mixture emerges – the heart of our delightful biscuits. Refrigerate this luxurious spread.
Dough Preparation Soften butter with muscovado and vanilla sugars until they become light and airy. Warm milk slightly and swirl it with the prepared praliné. Merge these liquid treasures with the butter mixture.
Shaping Magic Fold flour into the mix until a cohesive dough forms. Use a piping bag with a decorative star tip to create elegant cookie shapes on parchment paper.
Baking Moment Slide the cookie sheet into an oven warmed to 160°C. Watch these beauties transform into golden rounds in approximately 17 minutes. Cool completely on a wire rack before enjoying.
Tips for Adjusting Praliné Biscuit Flavors
Watch sugar carefully while melting to prevent burning; aim for a deep amber color that signals perfect caramelization for rich, complex praliné flavor.
Chill the piping bag briefly if dough feels too soft, which helps maintain precise biscuit shapes and prevents messy spreading during baking.
Keep biscuits in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain their delicate texture and prevent sticking.
Sprinkle a touch of sea salt over the biscuits before baking to enhance the nutty praliné's depth and create a sophisticated sweet-savory balance.
Serving Praliné Muscovado Cookies
Pair with Creamy Delights: Serve these praliné biscuits alongside a smooth vanilla panna cotta or a rich chocolate mousse for an elegant dessert experience.
Create a Nutty Breakfast Treat: Crumble the biscuits over Greek yogurt and drizzle with honey for a luxurious morning indulgence that combines crunch and sweetness.
Design a Sophisticated Coffee Companion: Enjoy these biscuits with a strong espresso or cappuccino, letting the nutty praliné flavors complement the rich coffee notes perfectly.
Gift with Gourmet Charm: Package the cooled biscuits in a beautiful tin or kraft paper bag, tying with a rustic ribbon for a delightful homemade gift that shows your culinary love.
Keep Praliné Biscuits Fresh
Maximize Freshness: Store biscuits in an airtight container at room temperature for up to 5 days, keeping them crisp and delicious.
Refrigerate Praliné: Keep homemade praliné in a sealed glass jar in the refrigerator for 2-3 weeks, ensuring its rich nutty flavor remains intact.
Freeze for Later: Wrap biscuits individually in plastic wrap, then place in a freezer-safe container to enjoy up to 2 months later. Thaw at room temperature for best texture.
Prevent Crumbling: Layer biscuits between parchment paper when storing to maintain their delicate shape and prevent breakage during storage.
Sweet pralin & muscovado biscuits showcase French pastry traditions with delicate nutty notes and rich brown sugar complexity. Crisp edges and tender centers invite bakers to savor sophisticated European confectionery perfection.
Ingredients
Scale
160 g butter (softened)
220 g flour
80 g praliné
50 g whole blanched almonds
50 g whole hazelnuts
65 g granulated sugar
70 g muscovado sugar
50 ml milk (1.8 fl oz)
2 packets vanilla sugar
Instructions
Roasting Nuts: Spread almonds and hazelnuts on a silicone mat in a 300°F (150°C) oven for 15 minutes until deeply aromatic, then gently remove skins by friction.
Caramel Creation: Melt granulated sugar in a heavy saucepan over medium heat, stirring occasionally until it transforms into a deep amber liquid. Pour onto a mat, allowing complete solidification, then fragment into small pieces.
Praliné Preparation: Pulse toasted nuts and caramel fragments in a food processor until a smooth, glossy mixture develops with a liquid-like texture. Refrigerate in an airtight container.
Dough Mixing: Whip butter, muscovado sugar, and vanilla sugar until light and pale. Warm milk, blend with praliné, and incorporate into the creamed butter mixture. Gradually fold flour into the wet ingredients, ensuring complete integration.
Shaping and Baking: Preheat oven to 320°F (160°C). Transfer dough to a piping bag with a 6B star nozzle, creating decorative shapes on parchment-lined baking sheets. Bake for 17 minutes until edges turn delicately golden brown.
Cooling and Serving: Remove biscuits from oven and allow to cool completely on a wire rack before serving.
Notes
Gentle Nut Toasting: Roast nuts at low temperature to prevent burning and preserve delicate flavors, ensuring even golden color and rich aroma.
Caramel Precision: Monitor sugar closely while melting to achieve perfect amber color without burning, which can introduce bitter undertones.
Smooth Praliné Technique: Process nuts and caramel until ultra-creamy, stopping occasionally to scrape down processor sides for consistent texture.
Piping Pro Tip: Use steady, consistent pressure when piping dough to create uniform biscuit shapes that bake evenly and look professionally crafted.
Degree: Certificate in Food and Beverage Management
Focus: Essential knowledge of recipe development, ingredient sourcing, and food business basics.
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.
Mia Reynolds
Food Writer & Home Cooking Specialist
Expertise
Easy Home Baking, Recipe Writing and Storytelling, Local and Seasonal Ingredients, Baking for Beginners
Education
New England Culinary Institute (NECI), Montpelier, Vermont
Community College of Vermont, Winooski, Vermont
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.