Almond and Vanilla Sandwich Cookies Coated with Praline
Sandwich almond and vanilla cookies with edges coated in homemade praline, perfect alongside a strong coffee.
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These elegant sandwich cookies capture the delicate harmony of almond and vanilla, with edges generously rolled in crunchy homemade praline. Each tender bite gives way to a luscious cream filling that pairs beautifully with a bold, freshly brewed espresso.
Ingredients
all-purpose flour
150 g
almond flour
75 g
butter (diced, for dough)
75 g
egg yolk (for dough)
1
vanilla extract
1 teaspoon
powdered sugar (sifted, for dusting)
whole almonds (blanched, for marzipan)
25 g
caster sugar (extra-fine, for marzipan)
50 g
Butter (diced, for filling)
75 g
Powdered sugar (sifted, for filling)
150 g
Vanilla extract (for filling)
1 teaspoon
Instructions
1
Preheat the oven
Preheat the oven to 160°C (th. 5). Line 3 baking trays with parchment paper.
2
Make the dough
In a bowl, rub together the flour, almond meal, and butter until the mixture begins to come together. Add the egg yolks and vanilla extract. Mix by hand until a soft but non-sticky dough forms. Roll out the dough on parchment paper to 5 mm thick. Cut out rounds using a 5 cm round cutter and place on baking trays.
3
Bake
Bake for 15 to 20 minutes, until the cookies begin to turn golden. Let sit on the baking tray for 5 minutes to firm up, then transfer to a rack to cool.
4
Make the praline
Prepare the praline: lightly grease a baking tray and arrange the almonds on it, close together. In a small non-stick pan, melt the sugar over low heat. When the sugar turns amber, pour it over the almonds. Once cooled, grind the praline in a blender.
5
Assemble the sandwiches
Prepare the filling: cream the butter, powdered sugar, and vanilla extract. Use the mixture to assemble the cookies into sandwiches. Spread the filling to the edges to form a thick layer. Press the sandwiches so the filling overflows the sides, then smooth with a finger.
6
Decorate
Place the praline on a plate. Roll the sides of the sandwiches to coat them with the praline. Dust the tops with powdered sugar.
