Praline paste

There is nothing quite like the taste of praline, a perfect blend of finely ground nuts and sugar. This delicious spread adds a touch of elegance to desserts, pastries, or your favourite treats. It also includes probiotics and fibre, thanks to the nutrient rich nuts. Follow our simple recipe below to create this delight at home.

Equipment needed:
Baking tray
Bowl
Spatula
Food processor

Ingredients:
125g Whole almonds
125g Whole hazelnuts
250g Icing sugar

Preheat the oven to 180C.
Roast the almond and hazelnuts on a baking tray until they begin to turn golden brown (keep an eye on them as they can easily burn). Take the tray from the oven and tip the nuts into a shallow bowl, then leave to cool completely. If you are using hazelnuts with husks on, rub them through your fingers to remove the casing.

Use a food processor to blitz the cooled nuts until you have a fine powder. Turn the food processor off while you add the icing sugar, then process again until the oil from the nuts is released. This can take a good 15 minutes in a domestic food processor, but keep going until you have a smooth paste. If your machine seems to be struggling while you process the sugar and nuts, try adding a little almond or hazelnut oil.

For more delicious recipes to satisfy your sweet tooth and combine your praline paste in some sourdough bakes, see the incredible the sourdough school sweet baking book by Dr Vanessa Kimbell, the ultimate guide to sweet gut-friendly knowledge and bakes.