Hazelnut Lemon Cookie

For the cookie

Ingredients Preparation
  1. Cream butter and sugars.
  2. Add eggs.
  3. Add hazelnut praliné/paste.
  4. Add all dry ingredients.
  5. Scoop 71 grams each cookie.
  6. Bake at 325° F for about 12 minutes.

For the lemon caramel

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

For the garnish

Ingredients Preparation

For the procedure

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

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528