Macadamia Brittle Cookies
Preheat oven to 350 degrees
6 to 7 dozen
PRALINE
On a sheet pan, toast for 8 to 10 minutes or until fragrant:
1 3/4 cups of macadamia nuts
When the macadamia nuts are cool, coarsely chop them, and set aside.
In a heavy saucepan, cook over moderate heat:
2/3 cup sugar
Shake the saucepan 2 or 3 times until the sugar melts, then cook without stirring until the sugar becomes caramel colored. Remove from heat and add 1/2 cup of the toasted macadamia nuts ( reserve the remaining nuts). Pour the praline nut mixture onto the prepared cookie sheet and let cool completely.
COOKIE DOUGH
Grease two cookie sheets.
Break apart the praline into pieces and grind in a food processor.
Add the remaining toasted macadamia nuts. Continue grinding until medium fine.
In mixer bowl on medium speed, cream:
2 sticks of butter
1/2 cup of powdered sugar
Add 2 1/4 cups all purpose flour
the praline mixture
Roll tbsp of dough into 2 1/2 linch logs. Arrange logs 1 inch apart on cookie sheet and flatten each log slightly. Bake for 8 to 10 minutes, or until lightly colored. Let cookies cool in the pan for 5 minutes, then transfer the cookies to wire rack to cool completely.
Melt separately:
2 cups dark wafer chocolate or 12 semisweet chocolate tempered.
1/2 cups white chocolate
Dip one end of each cookie in the melted dark chocolate and let dry on a piece of parchment paper. Drizzle the tops with white chocolate.
|
Linear Mode
