Emma Wartzman for Bon Appetit magazine suggests cookies instead of pie for Thanksgiving dessert.
“When you’re fall-asleep-at-the-table full, what you really want at the end of a giant meal is the perfect chocolaty, nutty, buttery, crumbly, sweet bite.”
Chocolate-Almond Praline Cookies
You can’t see the candied almonds in these cookies, but you’ll taste them.
Ingredients
- 3/4 cup skin on almonds
- 1/3 cup granulated sugar
- 5 tbsp unsalted butter
- 3/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/3 cup (packed) light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- flaky sea salt
Place racks in upper and lower thirds of oven; preheat to 350. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy, about 4 minutes.
Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
Mix flour, salt, and baking soda in a medium bowl. On medium high speed, beat brown butter, paste, and brown sugar in a large bowl until mixture is smooth. Reduce speed and gradually add dry ingredients. Mix until combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto parchment paper and roll into 1 3/4″ diameter log. Chill at least 2 hours.
Reheat oven to 350. Slice dough into generous 1/4″ slices with a serrated knife and place on 2 parchment lined baking sheets, spacing 1″ apart. Sprinkle with sea salt and bake until cookies are firm around the edges, 9-10 minutes. Cool on baking sheets.
Do Ahead:
You can make the praline paste up to one week ahead, storing airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and chill in refrigerator, or freeze up to one month.
Potpourri with Rosemarie 