If I was asked to name my favorite cookies of all, that would be it. Although, I’m not so sure that they can be actually considered as cookies per se. Or maybe they can because of their shape, in this particular case. Anyway, they are my favorite thing.
Makes a lot. It is really not possible to track the exact quantity since a lot of them become stolen, or eaten by the baker herself during the process…
Ingredients:
- 1 cup sugar
- 1/3 cup water
- 1/8 tsp cream of tartar
- ½ cup finely ground toasted hazelnuts (or other nuts of your choice)
- Fleur de sel for sprinkling on the cookies
Preparation:
Preheat the oven to 350F.
Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Set aside.
In a heavy small saucepan over moderate heat, stir together the sugar, water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until syrup turns golden caramel in color. Pour the caramel onto the prepared baking pan and let cool completely.
Brake the caramel into 1-inch pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts.
Reline the baking sheet with parchment paper, foil, or a silicone mat. Spread the caramel mixture very thinly inside a round (or any shape, according to your preference) cookie cutter placed on the prepared baking sheet. Gently lift the cookie cutter and repeat until you have 8-10 circles. Carefully place the sheet in the oven to melt the caramel, for about 3-4 minutes. Remove from the oven. Immediately, sprinkle each round with the Fleur de Sel. If you want to shape the cookies, quickly, before the caramel sets, place the cookies on a rolling pin (for example) and let them cool and harden. If the cookies had set before you shaped them return the cookies in the oven for a moment.
Store the praline in a cool dry place, for 2 weeks.
It’s not recommended to make the brittle when the weather is very humid.
Baking Obsession | Favorite recipes » White Chocolate and Brie Cheesecake with Fleur de Sel and Hazelnut Brittle said
May 29 2008 @ 11:18 pm
[…] Fleur de Sell Hazelnut Brittle for serving […]
Bakerette said
May 30 2008 @ 5:38 am
I love the combination of salt and caramel! But I’ve never had these…they look so tasty..
My Sweet & Saucy said
May 30 2008 @ 10:21 am
I love these type of cookies! Pure pleasure in each bite!
Vera said
May 30 2008 @ 3:02 pm
Basma, they are worth to try. I love them on their own with espresso, or as accompaniment for ice creams, mousses, custards, basically anything smooth and creamy.
Melody, I can’t disagree with you!
grace said
June 2 2008 @ 7:51 am
wait a second, these are your favorite cookie of all? they must be dang good then, so i guess i’ll just have to try them out for myself! shouldn’t be too hard–they look delicate and delicious. :)
Vera said
June 2 2008 @ 9:02 am
Grace, thank you :) They are translucent and fragile, and very good indeed.
Y said
June 25 2008 @ 12:04 am
I made something like this recently too, with salty peanuts. They were for a dessert, but I think most of it went into my mouth while I was making them!
Gudrun said
July 1 2008 @ 9:37 am
just on question, when do you add the cream of tartar?
thanks!
Vera said
July 1 2008 @ 10:58 am
Gudrun, the cream of tartar is added in the beginning, it’s combined with sugar and water in a saucepan. Thanks for pointing it out, I’ll correct the recipe.