Parisian Cookie Cake Recipe (2024)

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.

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”.

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 therefrigerator. 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

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!

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.

Can we have the hazelnut version including the purée? Nothing against almonds but there is something so special about the taste of hazelnuts.

Hazelnuts taste disgusting

Anna — if you have brown sugar use half white sugar and half brown sugar as a sub for the turbinado.

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.

Why not use a tart pan or tart pan ring?

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.

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.

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.

Would this recipe work with any type of GF Flour??

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.

Meh. IDK why I thought it would be better, probably the name. But just make chocolate chip cookies. Nothing special here.

I don’t have a paddle . Can I use regular hand mixer ?

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.

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.

Can you use this recipe to make individual cookies? I'd like to add to my Holiday Cookie boxes.

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.

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.

I tried hazelnuts instead of almonds with dark Lindt chocolate. I added three tablespoons of ground hazelnuts to the flour. The house was perfumed. With chocolate and hazelnut. What could be better?

I bake this every year for a camping trip for a friend’s bday. Perfect! Gets even better over a couple of days if wrapped tight. Yummy for breky w coffee on a crisp morning. Use a high quality store bought caramel sauce. Keep it simple.

I made it both with almonds and hazelnuts based on comments. Hazelnuts, hands down, is the way to go. It’s not even close. There is so much more depth in flavor. Also, take the time to make your own caramel sauce (I add cardamom to mine and it’s wonderful). I give this 5 stars with the use of hazelnuts, 3 with almonds.

I made this last Christmas and it is completely delicious and as someone else said, it keeps in the frig for months if you wrap it up well! Just a great treat to pull out when you need something for unexpected guests and such an elegant presentation.

Delicious with homemade pecan butter in dough and toasted pecans on top, as well as the original version with homemade hazelnut butter in the dough and toasted hazelnuts on top. For me, the hazelnut version is the tastiest and the more sophisticated of the two. For the chocolate, I used a mixture of high quality bittersweet and semi-sweet chocolate. Finally, home-made caramel sauce. A fabulous confection!

I must say to begin with that "I love all things Dorie" as she is a brilliant baker. I have made the above cake and the only substitute was the sugar. I used brown sugar instead of turbinado. I had none. My remark is this. Is the texture of the cookie/cake/shortbread suppose to be airy and crumbly? I don't think so. Something went sideways and I cannot figure it out. Anyone else have this happen. Cookie part is flavorless and so airy, not cake but ........hard to describe. HELP.

Made it as written, but also have used Cacao Nibs to give a little more crunch, without the sweetness.

Easy to make … it was ok.