Almond Praline Filled Cookies

Callebaut, Belgium

Servings

10

Prep Time

20 minutes

Cook Time

10-15 minutes

Cuisine

dessert

Category

dessert

Are you a fan of cookies? If so, you're in for a treat! In this blog post, we will explore the delightful world of almond praline filled cookies. Get ready to indulge in the perfect combination of crunchy, nutty, and sweet flavors!

After roasting, cocoa beans are still a very coarse raw material. These delicious Praline Filled Cookies are made to capture that coarseness by incorporating cocoa nibs into the recipe to give it an extra bit of bite.

Almond Praline Filled Cookies

Ingredients

    Cookie Dough

    • 233g Flour
    • 4g Baking powder
    • 188g Unsalted butter
    • 83g Icing sugar
    • 35g Egg yolks
    • 66g Callebaut Dark Chocolate 70%, 70-30-38
    • 32g Callebaut Roasted Cocoa Nibs - 1kg Bucket

    Praline Filling

    • 160g Callebaut Milk Chocolate 33.6%, 823
    • 50g Callebaut Almond Praline Paste Nut Based Filling - 5kg Bucket
    • 2g Callebaut Roasted Cocoa Nibs - 1kg Bucket

    You Will Need

    • Pavoni Disposable Pastry Bag - 100pcs Box

    Directions

      Cookie Dough

      1. Sieve the flour and baking powder together

      2. Cream the butter and icing sugar together and add to previous mixture.

      3. Add the Eggs

      4. Melt the Callebaut Dark Chocolate 70% and add it into the mixture

      5. Leave dough to rest. Roll out till 4 mm thick. Cut and sprinkle with Callebaut Roasted Cocoa Nibs.

      6. Bake for 10 minutes at 180°C.

      Almond Praline Filling

      1. Melt the Callebaut Milk Chocolate 33.6%.

      2. Add the Callebaut Almond Praline Paste to the melted chocolate

      3. Mix the Callebaut Roasted Cocoa Nibs into the previous mixture and pipe onto cookies.