A few weeks ago, I baked Whisk & Whiskers’ hazelnut praline shortbread cookies, and fell so in love with the candied-hazelnut-studded dough that I had to make another batch, this time with rich, buttery macadamia nuts. Praline, the French term for nuts mixed into caramel, is traditionally made with a combination of hazelnuts and almonds.
The American-style version, developed by French settlers in 19th century New Orleans, features pecans and cream. (Pecans are next on my list to add to this recipe.) I sprinkled a little sea salt on top of these decadent shortbreads, and swapped granulated sugar for powdered sugar, lending an airy, smooth, melt-in-your-mouth texture.
Macadamia Praline Cookies
Adapted from Whisk & Whiskers’ Hazelnut Praline Cookies recipe
1 cup unsalted butter, softened at room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon pure vanilla
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup macadamia nuts
1 tablespoon water
Pinch of lemon or lime juice
Prepare the praline: Pour granulated sugar into a small saucepan and drizzle with water and lemon juice. Cook over medium-low heat, being careful not to stir, as this causes the sugar to crystalize rather than melt. If you must, tilt the pan forward and back gently to move the sugar around without stirring in a circular motion. While the sugar cooks, line a baking sheet with parchment paper. Once the sugar has fully melted and turned a deep amber color (be patient; this may take a while!) stir in the macadamia nuts. Immediately transfer praline to prepared baking sheet, pouring it into a thin, even layer. Set aside to cool. Once completely cool and hardened, chop into small pieces with a sharp knife or pulse in a food processor.
Prepare the cookie dough: Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, cream together butter and powdered sugar until light and fluffy. Stir in vanilla and salt. Mix in flour until just combined, then add chopped praline. Shape dough into two logs, or shape into a disc if planning to use cookie cutters. Wrap in plastic and chill for around an hour. Slice logs into rounds approximately 1/4 inch thick, or roll disc out until 1/4 inch thick and shape using a cookie cutter. Place cookies on prepared baking sheet and sprinkle tops with sea salt.
Bake the cookies: Bake for 10-15 minutes, until bottoms and edges of cookies begin to turn golden. Let cool for a few minutes on the baking sheet before transferring to a wire cooling rack. Yields around 24 cookies.
Leave a Reply