Pecan Almond-Praline Slice 'n Bake Cookies
Toasted pecans and candied praline almonds add crunch and sweetness to a simple butter shortbread. The addition of lemon zest may not have been in the recipe I was duplicating but it's a delicious twist.
Servings: 4 dozen
Ingredients
Almond Praline
- 3/4 cup (95g) coarsely chopped toasted almonds
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) water
Cookie Dough
- 1 lb (454g) unsalted butter, room temperature
- 1-1/4 cup (250g) granulated sugar
- 3/4 tsp. kosher salt or 1/2 tsp table salt
- 1/2 tsp. ground vanilla bean or 1-1/2 tsp vanilla. If you love vanilla, use both or measure generously
- 3 large egg yolks
- 4-2/3 cups (582g) all-purpose flour
- 1 Tbsp grated lemon zest optional
- 1-1/2 cups (175g) coarsely chopped toasted pecans
- 1-1/2 cups (250g) Almond Praline recipe below
Instructions
- Make Almond Praline and let cool while preparing dough.
- Line a baking sheet with silicone mat or parchment paper. Spread nuts tightly together in an even layer on the pan.
- Combine sugar and water in a medium size saucepan. Bring to a strong simmer. Once sugar is dissolved, continue simmering on medium/low heat without stirring. Periodically brush sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Watch carefully as the sugar turns from clear to golden.
- Cook until the sugar is a deep amber color. To quote baker David Lebovitz, "cook until the color of a copper penny." This can be tricky because in less then 5 seconds the caramel can go from done to burnt! I also go by smell. As soon as it smells caramelized, I watch it like a hawk, which you should be doing anyway because the circumference of the pan and the exact stove temp varies so I cannot give an exact cook time. It's 5-8 minutes from beginning to end in my tests.
- When it hits the copper color, stir in the lemon juice and immediately pour evenly over the almonds, scraping pan with a silicone spatula or wooden spoon. It will be just enough caramel to cover if the nuts are close together. Let pan cool then soak pan and spoon in cool water to rinse off hardened caramel.
- Cool completely while making dough. Then break or crush into small pieces using a mallet or rolling pin. It helps to place the praline in a plastic bag to prevent sugar shards from flying around your kitchen. Makes enough for one batch of cookies. Praline can be made a day or so ahead before adding to dough. Store in airtight bag or container to retain crispness, but if weather is humid it may soften.
- Make cookie dough: Beat butter in a large bowl with hand mixer, or stand mixer fitted with the paddle attachment on medium speed for several minutes until creamy and smooth.
- Add the granulated sugar; beat until fluffy and lighter in color, 2-3 minutes.
- Add the egg yolks one at a time, then vanilla and salt and beat on medium until blended, about one minute.
- Gradually add the flour and lemon zest if using. Mix on low speed until the mixture is just blended. Mix in the toasted pecans and almond praline.
- Scrape the dough onto parchment paper or floured work surface and divide in half. Roll into logs about 2-1/2 inches diameter. Wrap in parchment or plastic. If using a half sheet pan size piece of parchment (12"x16"), two rolls of dough will just fit with enough paper to twist the ends if rolled almost 3-inches diameter. Tip: For an evenly rounded roll, refrigerate wrapped dough about 30 minutes then roll again to even out the round. Chill at least 1 hour before slicing, or double wrap in a freezer bag and freeze up to 3 months.
- Slice cold or frozen dough about 1/2-inch thick. My Martin Yan cleaver works well for slicing neatly through the pecans and praline. Place slices 1-inch apart on parchment lined baking sheet. Bake at 350F 13-15 minutes until edges and bottoms are golden brown. Cool 3 minutes on pan then transfer to a rack to cool completely.
- Store in covered container. Best enjoyed within 2-3 days as the praline may loose some crispness but the cookies are still delish!
