Hazelnut Lemon Cookie

For the cookie

ingredients preparation
  • 329g
  • 380g
    light brown sugar
  • 10g
  • 10g
    lemon zest
  • 279g
  • 29g
  • 180g
    whole eggs
  • 104g
  • 15g
    Baking powder
  • 461g
    All purpose flour
  • 210g
  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
    Sea salt
  • 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

For the procedure

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

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