Salted Praline Langues de Chat

Name: Salted Praline Langues de Chat
Total time: 1 h 41 min
Yield: 24 servings
Ingredients: 1 cup sugar; ½ cup sliced almonds (preferably with skin), toasted; 1½ cups all-purpose flour; ¼ teaspoon table salt; ⅓ cup sliced almonds (preferably with skin); 1 cup sugar; 1½ sticks unsalted butter; 5 large egg whites; ½ teaspoon pure vanilla extract; ⅛ teaspoon pure almond extract; 1 tablespoon Flaky sea salt; 1 piece pastry bag with 3/8-inch plain tip

Delicate French butter cookies (langues de chat) elevated with a crunchy almond praline topping and a sprinkle of flaky sea salt. These elegant cookies are crisp, buttery, and perfect for special occasions.

24 servings

1 hr 41 min

Published October 4, 2025

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Ingredients

•1 cup sugar
•½ cup sliced almonds (preferably with skin), toasted
•1½ cups all-purpose flour
•¼ teaspoon table salt
•⅓ cup sliced almonds (preferably with skin)
•1 cup sugar
•1½ sticks unsalted butter
•5 large egg whites
•½ teaspoon pure vanilla extract
•⅛ teaspoon pure almond extract
•1 tablespoon Flaky sea salt
•1 piece pastry bag with 3/8-inch plain tip

Cooking Instructions

1.
Put a large sheet of foil on a heatproof work surface.
1 min
2.
Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is golden. Add toasted almonds, stirring until coated well, then carefully pour onto foil (mixture will spread) and cool completely, about 15 minutes. Peel praline off foil and chop with a large heavy knife. Transfer to a food processor and pulse until finely chopped.
20 min
3.
Preheat oven to 325°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
10 min
4.
Whisk together flour and table salt. Pulse almonds with sugar in a food processor until finely ground.
5 min
5.
Beat butter and sugar mixture with an electric mixer until pale and fluffy, then beat in egg whites and extracts. At low speed, mix in flour mixture in 3 batches until just combined well.
10 min
6.
Transfer batter to pastry bag, then dab some batter under corners of parchment to secure to baking sheets. Pipe 6-inch-long strips (about 1/3 inch wide) 1 1/2 inches apart in 2 slanted rows (so they will fit) on each baking sheet.
15 min
7.
Bake until slightly puffed but still pale, 7 to 9 minutes, then sprinkle generously with praline and lightly with sea salt. Continue baking until cookies are baked through and golden-brown on edges, 7 to 11 minutes more. (Turn baking sheets if cookies are browning unevenly.) Slide parchment with cookies onto racks to cool completely (cookies will crisp as they cool).
20 min
8.
Form and bake more cookies on cooled baking sheets lined with fresh parchment.
20 min

Ingredients

•1 cup sugar

•½ cup sliced almonds (preferably with skin), toasted

•1½ cups all-purpose flour

•¼ teaspoon table salt

•⅓ cup sliced almonds (preferably with skin)

•1 cup sugar

•1½ sticks unsalted butter

•5 large egg whites

•½ teaspoon pure vanilla extract

•⅛ teaspoon pure almond extract

•1 tablespoon Flaky sea salt

•1 piece pastry bag with 3/8-inch plain tip

Cooking Instructions

Put a large sheet of foil on a heatproof work surface.

1 min

Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is golden. Add toasted almonds, stirring until coated well, then carefully pour onto foil (mixture will spread) and cool completely, about 15 minutes. Peel praline off foil and chop with a large heavy knife. Transfer to a food processor and pulse until finely chopped.

20 min

Preheat oven to 325°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

10 min

Whisk together flour and table salt. Pulse almonds with sugar in a food processor until finely ground.

5 min

Beat butter and sugar mixture with an electric mixer until pale and fluffy, then beat in egg whites and extracts. At low speed, mix in flour mixture in 3 batches until just combined well.

10 min

Transfer batter to pastry bag, then dab some batter under corners of parchment to secure to baking sheets. Pipe 6-inch-long strips (about 1/3 inch wide) 1 1/2 inches apart in 2 slanted rows (so they will fit) on each baking sheet.

15 min

Bake until slightly puffed but still pale, 7 to 9 minutes, then sprinkle generously with praline and lightly with sea salt. Continue baking until cookies are baked through and golden-brown on edges, 7 to 11 minutes more. (Turn baking sheets if cookies are browning unevenly.) Slide parchment with cookies onto racks to cool completely (cookies will crisp as they cool).

20 min

Form and bake more cookies on cooled baking sheets lined with fresh parchment.

20 min