Description
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.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 198
- Sugar: 9.4g
- Sodium: 35mg
- Fat: 10.5g
- Saturated Fat: 6.2g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 24.3g
- Fiber: 1.2g
- Protein: 2.7g
- Cholesterol: 30mg