Coffee Praline Checkerboard Bombe Recipes

CHECKERBOARD COOKIES

Steps:

• Whisk to combine the flour, baking powder, and salt. Set aside.
• In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Review my creaming article if you have forgotten how to do this properly. Add the egg and vanilla, and mix until combined.
• Slowly add the flour mixture to the stand mixer bowl until combined.
• Remove half of the dough, wrap in plastic and put into the fridge.
• Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.
• Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Do the same with the vanilla dough.
• Refrigerate both doughs on a sheet pan for 1 hour.
• Cut each block into desired size for checkering. I cut the block into thirds, then into thirds again (see blog photos).
• Start alternating the pieces with chocolate and vanilla, then square it off and press together. Refrigerate the dough for 30 minutes.
• Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.
• Bake for 10 minutes, then cool on a wire rack. Enjoy!

CHECKERBOARD COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
• Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
• Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
• Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

PECAN COFFEE PRALINES

Steps:

• 1. Lay out and prepare parchment or waxed paper
• 2. Combine all ingredients in a medium saucepan and bring to a boil, stirring constantly.
• 3. Boil until mixture reaches soft boil stage, approximately 238-240 degrees.
• 4. Remove from heat and stir until mixture becomes tickened, cloudy, and pecans stay suspended. The longer you stir, the thicker your praline will be. If you are impatient, yours will be flatter and they will spread. I like them fairly thick and small with just a few pecan halfs per praline.
• 5. Turn out pralines by dropping from your spoon to the desired size. Try to work quickly so all pralines have a similar texture.
• 6. Let cool to room temperature and store in airtight container. If there are any left to store from sampling!