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.