Salted Praline Langues de Chat Recipe

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Salted Praline Langues de Chat
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Ingredients
11
Count
Nutrition
726
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make praline: Put a large sheet of foil on a heatproof work surface.
  2. Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is golden. Add toasted almonds, stirring until coated well, then carefully pour onto foil (mixture will spread) and cool completely, about 15 minutes. Peel praline off foil and chop with a large heavy knife. Transfer to a food processor and pulse until finely chopped.
  3. Make cookies: Preheat oven to 325°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
  4. Whisk together flour and table salt. Pulse almonds with sugar in a food processor until finely ground.
  5. Beat butter and sugar mixture with an electric mixer until pale and fluffy, then beat in egg whites and extracts. At low speed, mix in flour mixture in 3 batches until just combined well.
  6. Transfer batter to pastry bag, then dab some batter under corners of parchment to secure to baking sheets. Pipe 6-inch-long strips (about 1/3 inch wide) 1 1/2 inches apart in 2 slanted rows (so they will fit) on each baking sheet.
  7. Bake until slightly puffed but still pale, 7 to 9 minutes, then sprinkle generously with praline and lightly with sea salt. Continue baking until cookies are baked through and golden-brown on edges, 7 to 11 minutes more. (Turn baking sheets if cookies are browning unevenly.) Slide parchment with cookies onto racks to cool completely (cookies will crisp as they cool).
  8. Form and bake more cookies on cooled baking sheets lined with fresh parchment.
  9. Cook's notes: · We used an Ateco 804 plain tip for our cookies. · To avoid stickiness, try to bake these cookies on a dry day. · Praline can be made 1 week ahead and kept in an airtight container at room temperature. • cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 726.19 Kcal (3040 kJ)
Calories from fat 365.32 Kcal
% Daily Value*
Total Fat 40.59g 62%
Cholesterol 72.89mg 24%
Sodium 181.07mg 8%
Potassium 261.66mg 6%
Total Carbs 81.42g 27%
Sugars 48.59g 194%
Dietary Fiber 3.53g 14%
Protein 12.77g 26%
Vitamin A 0.3mg 11%
Iron 1.1mg 6%
Calcium 73.4mg 7%
Amount Per 100 g
Calories 408.95 Kcal (1712 kJ)
Calories from fat 205.73 Kcal
% Daily Value*
Total Fat 22.86g 62%
Cholesterol 41.04mg 24%
Sodium 101.97mg 8%
Potassium 147.35mg 6%
Total Carbs 45.85g 27%
Sugars 27.36g 194%
Dietary Fiber 1.99g 14%
Protein 7.19g 26%
Vitamin A 0.2mg 11%
Iron 0.6mg 6%
Calcium 41.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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