Each time my Bon Appétit magazine arrives, I turn the pages looking for recipes I may want to try. Upon located the recipes that tickle my taste buds, I ripe them out and place them on a corkboard I have in my kitchen.
In BA’s recent Thanksgiving issue, they shared a cookie recipe that happened to look simple and delicious, but also involved ingredients I had in my kitchen. So I went to work last weekend with a sweet and slightly savory finishing flavor as the objective. I made a few changes by choosing my preferred type of chocolate (I love dark, they recommended bittersweet – so choose what you most enjoy), and you can always pick up roasted unsalted almonds at the grocery so you can eliminate one step.
Upon first glance of the instructions of how to make the praline, I was skeptical at the ease of the recipe. But as I proceeded through the steps, it turned out to be quite simple. And the praline paste is the ingredient that makes the flavor of the cookie absolutely exceptional. Go ahead and taste it once it is all processed – delicious!
Lovely accompaniments with a cup of tea, adults and children will enjoy these simple bites to tide them over before they grab their much anticipated slice of pie (if they’re like me) after the turkey has been enjoyed. As well, they are great for travel if you are a guest and tasked to bring a sweet, but decadent dessert.
~View more TSLL Dessert Recipes here