Peanut Butter & Hazelnut Cookies
These Peanut Butter & Hazelnut Cookies bring together rich nut flavors in a soft and indulgent format. A buttery cookie base is enriched with hazelnut praline and hazelnut flour, creating depth and a lightly roasted profile, while peanut butter chips add pockets of sweetness and contrast throughout. The combination of hazelnut intensity and the familiar richness of peanut butter creates a balanced and layered flavor experience. Finished with whole hazelnuts and a touch of praline, these cookies offer strong visual appeal and consistent results, making them ideal for retail, display, and everyday indulgence.
- Level:
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Easy
- Makes:
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20 cookies
- Shelf life:
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5 days
- Conservation:
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Room temperature
Biscuits beurre d’arachide et noisette
Ingredients: Biscuits beurre d’arachide et noisette
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5.5 ozButter
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6.4 ozLight brown sugar
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4.7 ozSugar
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0.5 ozTrimoline
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2.9 ozWhole eggs
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1.8 ozAmerican almond hazelnut praline paste
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0.2 ozSea salt
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0.2 ozBaking powder
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7.8 ozAp flour
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3.5 ozHazelnut flour
Preparation: Biscuits beurre d’arachide et noisette
- Crémer le beurre, la cassonade pâle, le sucre et la trimoline au batteur sur socle muni de la palette, jusqu’à l’obtention d’une texture crémeuse.
- Ajouter les œufs entiers, puis incorporer 50 g de praliné/pâte de noisette (American Almond), le sel de mer, la poudre à pâte, la farine tout usage et la farine de noisette.
- Portionner des biscuits de 43 g.
- Déposer quelques demi‑noisettes ainsi que 0,5 g de pépites de beurre d’arachide (Gertrude Hawk Ingredients) sur chaque biscuit avant la cuisson.
- Cuire à 160 °C / 325 °F pendant environ 12 minutes.
- Laisser refroidir.
Decoration per cookie
Ingredients: Decoration per cookie
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0.4 ozHazelnut praline/paste
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0.1 ozHazelnuts
Preparation: Decoration per cookie
- Pipe three dots of American Almond Hazelnut Praline/Paste (10g) on top of the cookie.
- Decorate with hazelnut skin, hazelnuts, and .5g Gertrude Hawk Ingredients Peanut Butter Chips
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