Hazelnut Lemon Cookie

Ingredients	Preparation
329g butter 380g light brown sugar 10g salt 10g lemon zest 279g Sugar 29g trimoline 180g whole eggs 104g PRN-AC-A087801 15g Baking powder 461g All purpose flour 210g NLN-PO-A099103-B82	Cream butter and sugars. Add eggs. Add hazelnut praliné/paste. Add all dry ingredients. Scoop 71 grams each cookie. Bake at 325° F for about 12 minutes.

Ingredients	Preparation
377g Heavy cream 7g lemon zest 225g Sugar 57g glucose DE 40 95g butter 189g fleur de sel 47g lemon juice	Infuse cream with lemon zest for 10 minutes, then strain. Caramelize sugar, sorbitol and glucose. Deglaze the caramel with cream mixture. While stirring, add butter. Add lemon juice and salt. Cook to 221° F. Burr mix and let set. Use at room temperature.

Pipe caramel on top of cookie and decorate with crushed hazelnuts.

Recipe