Salted Praline Langues de Chat Recipe

Salted Praline Langues de Chat Recipe

Love a cookie with crunch? These thin, crisp butter cookies are for you?each one is topped with crumbled almond praline, and its flavor plays.

Equipment of Salted Praline Langues de Chat Recipe:

a pastry bag fitted with a 3/8-inch plain tip

Ingredients of Salted Praline Langues de Chat Recipe

For praline

1 cup sugar

1/2 cup sliced almonds (preferably with skin), toasted

For cookies

1 1/2 cups all-purpose flour

1/4 teaspoon table salt

1/3 cup sliced almonds (preferably with skin)

1 cup sugar

1 1/2 sticks unsalted butter, softened

5 large egg whites

1/2 teaspoon pure vanilla extract

1/8 teaspoon pure almond extract

Flaky sea salt, such as Maldon, for sprinkling

Description of Salted Praline Langues de Chat Recipe

Make praline:

Put a large sheet of foil on a heatproof work surface.

Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is golden. Add toasted almonds, stirring until coated well, then carefully pour onto foil (mixture will spread) and cool completely, about 15 minutes. Peel praline off foil and chop with a large heavy knife. Transfer to a food processor and pulse until finely chopped.

Make cookies:

Preheat oven to 325°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

Whisk together flour and table salt. Pulse almonds with sugar in a food processor until finely ground.

Beat butter and sugar mixture with an electric mixer until pale and fluffy, then beat in egg whites and extracts. At low speed, mix in flour mixture in 3 batches until just combined well.

Transfer batter to pastry bag, then dab some batter under corners of parchment to secure to baking sheets. Pipe 6-inch-long strips (about 1/3 inch wide) 1 1/2 inches apart in 2 slanted rows (so they will fit) on each baking sheet.

Bake until slightly puffed but still pale, 7 to 9 minutes, then sprinkle generously with praline and lightly with sea salt. Continue baking until cookies are baked through and golden-brown on edges, 7 to 11 minutes more. (Turn baking sheets if cookies are browning unevenly.) Slide parchment with cookies onto racks to cool completely (cookies will crisp as they cool).

Form and bake more cookies on cooled baking sheets lined with fresh parchment.

Notes and Tips for Salted Praline Langues de Chat Recipe

· We used an Ateco 804 plain tip for our cookies. · To avoid stickiness, try to bake these cookies on a dry day. · Praline can be made 1 week ahead and kept in an airtight container at room temperature. ? cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week.

yield: Makes 5 to 6 dozen cookies/active time: 35 min/total time: 1 hr

Source - Epicurious.com