Praline Ice Cream Sandwich

Instructions

1. 1

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

   Tip: Ensure the parchment paper is large enough to accommodate the biscuits.

2. 2

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for this step, if desired.

3. 3

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

4. 4

   Gradually mix in the heavy cream until well combined.

   Tip: Be careful not to overmix the dough.

5. 5

   Stir in the almonds and salt.

   Tip: Make sure they are evenly distributed throughout the dough.

6. 6

   Cover the dough and refrigerate for at least 30 minutes.

   Tip: This will allow the dough to firm up and make it easier to shape.

7. 7

   On a lightly floured surface, roll out the dough to about 1cm thickness.

   Tip: Use a rolling pin to achieve an even thickness.

8. 8

   Cut the dough into desired biscuit shapes.

   Tip: You can use a cookie cutter or simply cut the dough into squares or rectangles.

9. 9

   Place the biscuits on the prepared baking tray, leaving about 1cm of space between each biscuit.

   Tip: Make sure they are not overlapping.

10. 10

    Bake the biscuits for 15-20 minutes, or until lightly golden.

    Tip: Keep an eye on them after 10 minutes to avoid overcooking.

11. 11

    Allow the biscuits to cool completely on a wire rack.

    Tip: This will help them set and make them easier to handle.

12. 12

    Scoop the ice cream into balls and place them between two praline biscuits.

    Tip: Press the biscuits gently to ensure they adhere to the ice cream.

13. 13

    Serve immediately and enjoy!

    Tip: You can also wrap the sandwiches in plastic wrap or aluminum foil and freeze for up to 2 months.