Last week, I made only half of the recommended recipe. This week, I went in the other direction. These praline cookies start with the making of a toasted nut praline, which is then ground to a paste in the food processor. The recipe nut of choice was hazelnut, but I used some walnuts that I had, which are a bit oilier.
Knowing this, I left out the tablespoon of oil called for in the final mix, but missed the instruction to use less than half of the praline paste in the cookies.
When I realized my mistake, I doubled the amount of the dry ingredients, but that still left me with a very wet mix, that, as can be seen below, leaked oil and butter.
There were no pictures of these cookies in the book, so I don't know how far off the mark mine turned out.They were nice enough, dark and bitter (the walnuts), and leaving a large lacy crust behind. I gave some to my upstairs neighbors, who recently helped me track down a mystery package, and froze the crumbs and the last few crumbly cookies to use as a crumb layer in some future cake or trifle. I'm looking forward to seeing what the cookies look like made properly by the other Alpha Bakers. I didn't have it in me to make them again, so it's all a mystery to me.
I did make a truly lovely quince frangipane tart out of the Tartine cookbook. Highly recommended.
6 comments:
Yours look very crumbly compared to Kim's. But I'm glad to hear that it still taste great. I thought the caramel was too little..didn't cover the nuts enough though.. but looking at yours and Kim's, I think it is meant to be like this.
Good to know about doubling the recipe since the nut powder is already made. I bet this would make a great base for something. That quince frangipane tart sounds great!
You have the Tartine cookbook too? I should look up the Frangipane Tart recipe. Yes, your dough looks more crumbly than mine, but mine were so oily. I can't account for why. The taste was definitely there. I'm happy you liked them.
you know all those crispy edges on things? they're always my favorite part. thanks for the note on the Tartine cookbook - Lol.
I agree with Patricia, those crispy edges look delicious. Mine weren't oily but the dough was very wet although it firmed up in the fridge. Quince tart sounds nice.
Kimberlie, I love the Tartine cookbook. Their gingerbread is my go-to, and after this round with the tart, I'm pretty impressed with their flaky pastry as well. I don't cook from it often, but when I do I'm always rewarded.
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