Chocolate-almond praline cookies that melt in your mouth

Ingredients for Chocolate–almond praline cookies

• 90 g skin-on almonds

• Nonstick vegetable oil spray (optional)

• 70 g caster sugar

• 75 g unsalted butter, softened

• 90 g plain flour

• 2.5 g kosher salt

• 1 g baking soda

• 70 g light brown sugar, packed

• 1 large egg yolk

• 5 ml vanilla extract

• 70 g bittersweet chocolate wafers or chocolate chips

• flaky sea salt

How to make Chocolate–almond praline cookies

1. Position the oven racks in the upper and lower thirds of the oven, then preheat to 180°C (fan 160°C).

2. Toast the almonds on a rimmed baking tray placed on the upper rack for 6–8 minutes, tossing halfway through, until they are slightly darkened in colour and fragrant. Allow to cool.

3. Gather the cooled almonds into a tight pile on a non-stick silicone baking mat or a rimmed baking tray greased with a little oil.

4. Cook the granulated sugar in a small saucepan over medium heat without stirring, until it begins to liquefy and turns golden brown around the edges.

5. Use a heatproof rubber spatula to incorporate the melted sugar into the unmelted sugar, then continue to cook, stirring occasionally, until all the sugar is melted and the caramel reaches a medium amber colour, about 6–8 minutes.

6. Carefully pour the caramel over the almonds and let cool.

7. Break the almond mixture into large pieces and transfer to a food processor. Process until the praline paste is very smooth and creamy, scraping down the sides occasionally; this should take about 12–16 minutes, resulting in a texture similar to smooth peanut butter with a slightly oily sheen.

8. Melt the butter in a medium frying pan over medium heat, swirling occasionally, until it foams and begins to brown, about 5 minutes. Allow to cool until just warm.

9. In a medium bowl, whisk together the flour, kosher salt, and baking soda.

10. In a large bowl, use an electric mixer on medium-high speed to beat the brown butter, praline paste, and brown sugar until the mixture is smooth, about 2 minutes.

11. Reduce the mixer speed to medium, then add the egg yolk and vanilla, beating just to combine.

12. Lower the mixer speed to low and gradually add the dry ingredients, mixing until mostly combined. Using a wooden spoon, fold in the chocolate.

13. Scrape the dough onto a sheet of parchment paper and roll it into a log approximately 4.5 cm in diameter. Chill until very firm, for at least 2 hours.

14. Reheat the oven to 180°C (fan 160°C).

15. Slice the chilled dough into generous 0.5 cm thick slices using a serrated knife, then place them on 2 parchment-lined baking trays, spacing them 2.5 cm apart.

16. Sprinkle the cookies with sea salt and bake until firm around the edges and slightly darker, about 9–10 minutes. Allow to cool on the baking trays.

17. Note: Praline paste can be made up to 1 week in advance; store in an airtight container at room temperature. The dough can be prepared up to 3 days in advance; wrap in cling film and keep chilled, or freeze for up to 1 month.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.