Praline rose cookies

Lyon is the capital of praline rose (almonds enrobed in pink sugary praline), and everyone who visits Lyon and passes through my hands tastes the very best Brioche Praline Rose made by Pralus. Yet, that is a recipe for another time. For now, I want to share these cookies, inspired by the same bakery where, one day while buying my bread, I spotted something new – praline cookies. I haven’t tried them at Pralus, but instead, I made these, and they are absolutely stunning.


125 g salted butter, melted and cooled a bit
125 g unsalted butter, melted
200 g golden caster sugar
80 g white sugar
1 medium egg
1 tbsp rose water (less or more depending on the strength of your rose water)
vanilla powder or seeds from 1 vanilla pod
280 g all-purpose flour
1,5 tsp bicarbonate of soda
1 tsp baking powder
5 rose buds, ground into powder with a pestle and mortar
a pinch of sea salt
80 g praline rose almonds, roughly chopped
50 g almonds, roughly chopped (preferably roasted)


Place the butter and sugars in a bowl and mix with a hand balloon whisk until smooth. 

Add the egg, rose water, and vanilla, and mix again.

In a separate bowl, combine the flour, bicarbonate of soda, baking powder, rose buds, and salt. Add this mixture to the butter mixture and stir with a spatula. Add the praline rose almonds and regular almonds, mix in, and cover the bowl.

Refrigerate for at least 12 hours, or up to 24 hours.

Preheat the oven to 180°C. Line a baking tray with parchment paper.

Remove the cookie dough from the fridge. Using an ice cream scoop, form balls of dough and place them on the baking tray, spacing them far apart (I usually put 5 per tray).

Place the tray in the middle of the oven and bake for 10-12 minutes, until the edges are golden but the centre is still soft. Remove from the oven.

Allow the cookies to cool on the tray for 7 minutes, then transfer them to a cooling rack. Continue baking the rest of the cookies and let them cool to your liking.

I love to eat them warm, topped with hazelnut praline paste (homemade or store-bought) and some caramel, or just caramel with extra nuts.