Parisian Cookie Cake
- Total Time
- 45 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 12 cookies
- 1⅓cups/170 grams all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon baking soda
- 4ounces/113 grams very soft unsalted butter
- ¾cup/150 grams turbinado sugar
- ½teaspoon fine sea salt
- 3tablespoons/54 grams pure almond butter, well stirred
- 1large egg, at room temperature and lightly beaten
- 4ounces/113 grams semi or bittersweet chocolate, coarsely chopped
- ⅓cup/48 grams raw almonds, coarsely chopped
- About 3 tablespoons/about 60 grams caramel topping, for finishing
- Fleur de sel, for finishing
Ingredient Substitution Guide
Nutritional analysis per serving (11 servings)
308 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 5 grams protein; 162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Center a rack in the oven and heat to 350 degrees. Line a baking sheet with parchment paper. Set the ring of a 9-inch springform pan (without its base) upside down on the prepared sheet. The ridge in the ring should be on top.
- Step 2
In a medium bowl, whisk together the flour, baking powder and baking soda; set aside.
- Step 3
In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-low speed until smooth, about 2 minutes. Scrape in the almond butter and mix for 2 more minutes. Add about one-third of the flour mixture and beat on medium-low until blended. Pour in the egg and mix on low until incorporated. Add the rest of the dry ingredients and mix on low until they disappear into the dough. Scrape the dough into the center of the springform ring.
- Step 4
Use a flexible or offset spatula or your fingers to spread the dough as evenly as you can. You don’t have to press it down aggressively, but you should try to get it relatively smooth. Scatter the chocolate over the surface and then scatter over the almonds.
- Step 5
Bake the cookie for 22 to 25 minutes, or until a tester inserted into the center comes out clean. Transfer the baking sheet to a rack and immediately — and carefully — open and lift off the springform. Let the cookie cool to room temperature, then dot the surface with caramel sparingly or generously; if you’d like, you can drizzle the caramel. Sprinkle the top lightly with fleur de sel. Cut the cookie into 10 to 12 wedges, or go rogue and cut it into other shapes. Wrapped, the cookie will keep for about 4 days at room temperature.
Private Notes
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Cooking Notes
Jayvee
Why not use hazelnuts as in the original French version? They are readily available in the USA and have a more interesting flavor than almonds.
Shari
Saw this. Needed it. Made it. Yum. So easy, so tasty. Made as written, except I mixed butterscotch chips (Guittard’s) with the chocolate chips (I used chips ‘cuz that’s what I had). My springform pan must have been a tad warped, so a wee bit of the batter leaked out, but no biggie. A baker I’m not, so if I can make it, anyone can! For the caramel sauce I used the NYT recipe “Butterscotch Budino With Caramel Sauce”.
Jayvee
They can be bought and used now or stored in the fridge or freezer. Hazelnuts will maintain eating quality for up to a year in the refrigerator. If frozen at 0°F, storage can extend to 2 years. https://extension.oregonstate.edu/sites/default/files/documents/12281/harvesting-handling-storing-nuts.pdf
Nercon5
Fabulous! You can make this without buying nut butter: I had lots of extra pecans from thanksgiving, so I toasted some up and blended them into pecan butter; garnished with chopped pecans in place of almonds. Caramel drizzle, sprinkling of Maldon, and dollop of crème fraîche upon serving made for an elegant dessert. Looking forward to trying with hazelnuts! Thanks Dorie!
Susan
Caramel sauce may seem daunting if you've never worked with sugar before, but it's actually easy to make - and more delicious than anything in a store. Two tips I learned from a proressional: 1. Add a teaspoon of Lyle's Golden syrup before cooking the sugar, whether you're doing the dry or wet version. 2. ALL CREAM. No butter! It may seem like sacrilege, but the water in butter changes the composition of the sauce. You'll never go back after you try it.
Stephanie Plaut
Can we have the hazelnut version including the purée? Nothing against almonds but there is something so special about the taste of hazelnuts.
SB
Hazelnuts taste disgusting
bhilt
Anna — if you have brown sugar use half white sugar and half brown sugar as a sub for the turbinado.
Marmac
This cookie cake has so many possibilities. I used pecans and chocolate chips because that’s what I had. I’d like to try a variety of nuts and dried apricots and/or cherries.
Adrienne
Sadly (because it looks so festive and because I’m such a fan of Dorie), this was not a great success. I made no alterations to the recipe, measured scrupulously in grams, used a Valrhona bittersweet chocolate, the best unsalted butter I can get here, good quality almonds and caramel Sauce and… too sweet. Very, very sweet. Not much else. Just… super, super sweet.
Nan Wollman
Why not use a tart pan or tart pan ring?
Eric Phillips
Hazelnuts are harvested in the fall, and they don't store well. Use them when they're fresh, but skip them and use your other favorite nut after January and before the fall harvest.
Becky
Does anyone know if Pariani hazelnut paste, in amounts equal to the almond butter referenced in the recipe, would work as a substitute? I, too, would like to try this with hazelnuts rather than almonds and Pariani seems to be available.
Shari
Google “Caramel Sauce Recipe”. It’s easy to make, plus, if you bake often, you probably have all the ingredients-sugar, butter and heavy cream. Alternatively, your local megamart no doubt has multiple brands, from good old Smuckers to more upscale, like Ghirardelli’s.
Sharon
Would this recipe work with any type of GF Flour??
Vicky
Did like the receipe but used 150 grams if dark brown moscovado sugar; it is less sweet and more tasty. Bake for 20 minutes, no more. Drizzled with salted caramel from Ladure right after coming out from the oven. Perfect and everyone loved it. Will bake it again.
mambo no.5
VERY good. My springform pan is warped so I just used a 9-inch cake pan and it worked fine.
Meg
Ok I’m doubling down on the hazelnuts. It’s delish with the almonds, but I think it’d be even better with hazelnuts and some Nutella drizzle topped with vanilla ice cream 🤌🏼
Rick L
Forgot the caramel and it was still a winner
Grace
kinda boring. weird texture bc of the turbinado sugar and almond butter. not my favorite -- probably wouldn't make again
Tina / SoCal
Using a 9 inch tart Pan definitely way easier. It helps to have an off set spatula as well.
usa
chocolaty!
Shelley
Almond flour works great!
MT Sara
Meh. IDK why I thought it would be better, probably the name. But just make chocolate chip cookies. Nothing special here.
Beth J
I don’t have a paddle . Can I use regular hand mixer ?
dimmerswitch
This has delicious outcome even for someone like me who is not a baker. Noting many comments here looking for "the hazelnut version", see Dorie's newsletter in which she discussed this recipe and mentions the hazelnut version she had in France. https://doriegreenspan.substack.com/p/le-cookie-the-american-classic-gets-22-02-01 I'm from OR, hazelnuts are big crop there and I imagine would be good in this recipe. But this almond version is lovely.
Abigail
I am dying to try this! It is so nice to see a dessert recipe that does NOT use hazelnuts. Two of the three of us are terribly allergic to them. I may try to use or add espresso chips. Either way, thanks for a yummy cookie.
Joanne
Can you use this recipe to make individual cookies? I'd like to add to my Holiday Cookie boxes.
Sarah
This cookie cake never misses. I've made it as written, veganized it to accommodate allergies, used peanut butter instead of almond butter, and it's always a hit.
B
For those who felt this was too sweet--I decided to use dark chocolate because of the caramel + salt. It was amazing. Definitely not super sweet but still a delicious dessert. Roughly 12 people tried it and they all enjoyed it. The dark was 85% cacao, so it's bitter on its own, but very complimentary to the sweet caramel. Highly recommend if you enjoy dark chocolate covered caramels with sea salt.
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