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Chocolate Almond Praline Cookies

Simply LuxuriousSimply Luxurious
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 52 minutes
Servings 20 cookies

Ingredients
  

  • 3/4 cup raw almonds skin on
  • 1/3 cup granulated sugar
  • 5 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/3 cup light brown sugar packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup dark chocolate purchase the best quality you can find (60% or higher cacoa)
  • flaky sea salt

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Spread almonds on a baking sheet lined with parchment paper. Roast for 6-8 minutes, tossing half way through their total time. Let cool. Place them into a tight group, so they are on top of and as close together as possible.
  • While the almonds are cooling, make your praline. Cook granulated sugar in a small sauce pan over medium heat. Do not disturb. Wait until it begins to liquify and turn golden brown around the edges. Using a rubber spatula to incorporate any unliquified sugar into the liquified. Stirring until it becomes a light brown or dark amber color. This will take about 6-8 minutes. Then pour over the top of your almonds (which are on your parchment paper). Set aside and let cool.
  • Take out a food processor. Break up the almond praline into rough pieces and place in the food processor. Process for about 4 minutes until you have an almond paste. You will need to scrape down the sides from time to time.
  • Cook butter in a medium skillet over medium heat until it foams and begins to brown (about five minutes). Stir occasionally. Let cool until just warm, not hot.
  • In a separate bowl, combine dry ingredients: flour, kosher salt and baking soda.
  • Using an electric mixer (stand or hand), mix browned butter, praline paste and brown sugar until smooth - about two minutes at medium/high speed.
  • Reduce the speed of the mixer and add egg yolk and vanilla. Beat until just combined. Keep speed reduced and gradually add in dry ingredients. Mix until just combined.
  • Using a wooden spoon, stir in the chopped chocolate.
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  • On a piece of parchment paper, pour out the cooking dough onto the parchment. Using hands roll out into a long roll about 1 3/4 inches in diameter. Roll up into the parchment, securing the ends with kitchen ties or simply twist the paper and fold under.
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  • Chill in the refrigerator for about two hours.
  • Heat the oven to 350 degrees. Slice the dough into 1 1/4 inch slices and place them on a parchment lined baking sheet. Sprinkle sea salt on top (this is truly the flavor secret that brings out all of the other flavors). Bake for about 9-10 minutes or until the edges are slightly dark and firm.
  • MAKE IN ADVANCE: Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.