14 Quick Hazelnut Praline Paste Recipes for Busy Days

Pining for something sweet but short on time? These 14 quick hazelnut praline paste recipes are your busy-day saviors. From 5-minute desserts to tasty breakfast hacks, each one delivers that nutty, caramelized flavor without the fuss. Let’s make life deliciously simple!

Hazelnut Praline Toast

Craving something sweet and crunchy for breakfast? This Hazelnut Praline Toast is your new best friend—ready in minutes and packed with nutty goodness. It’s the perfect quick fix when you want a treat without the fuss.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 5 minutes

Ingredients

• a couple of slices of your favorite bread (thick-cut works best)
• a generous 2 tablespoons of hazelnut praline paste (store-bought is great)
• a pat of butter (about 1 tablespoon)
• a handful of chopped hazelnuts (about 2 tablespoons)
• a pinch of sea salt

Instructions

1. Pop your bread slices into the toaster and toast until golden brown and crispy. Keep an eye on it—you want it sturdy enough to hold the toppings.
2. While the toast is still warm, spread a pat of butter over each slice. The heat will melt it right in, adding richness.
3. Spoon about 1 tablespoon of hazelnut praline paste onto each slice and spread it evenly. Don’t go too thick—it’s rich!
4. Sprinkle the chopped hazelnuts over the praline paste, pressing them in slightly so they stick.
5. Finish with a tiny pinch of sea salt per slice to balance the sweetness and enhance the nutty flavor. Serve immediately while the toast is still warm and crunchy.

Great as a quick breakfast or even a dessert, this toast delivers a perfect blend of crunchy, creamy, and salty-sweet. Pair it with a strong cup of coffee for a morning pick-me-up, or double the recipe and share—if you’re feeling generous!

Hazelnut Praline Yogurt Bowl

You know those days when you want something sweet, satisfying, and totally no-fuss? This Hazelnut Praline Yogurt Bowl is your answer. It’s a creamy, nutty, berry-packed snack that comes together in five minutes flat.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

For the bowl

• 1 cup plain Greek yogurt (full-fat or 2% works best)
• 2 tablespoons hazelnut praline paste
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• a drizzle of honey (optional, but nice)

Instructions

1. Scoop the Greek yogurt into a bowl. Go for a thick, creamy yogurt so it stands up to the toppings.
2. Add the hazelnut praline paste right in the center. For the prettiest swirl, warm the jar in hot water for a minute—then it’ll ribbon through the yogurt instead of clumping.
3. Gently swirl the paste into the yogurt with a spoon—just two or three turns so you get streaks of nutty sweetness.
4. Top with the mixed berries. If your strawberries are big, slice them first. This way you get a bite of berry in every spoonful.
5. Drizzle a little honey over the top if you want extra sweetness. It balances the tart yogurt and the rich praline perfectly.

Unbelievably, this bowl tastes like a fancy dessert but takes zero effort. The creamy yogurt, crunchy nut bits from the praline, and juicy berries create a mix of textures that keeps every bite interesting. Serve it for breakfast, a snack, or even a light dessert—you’ll be hooked.

Hazelnut Praline Banana Smoothie

This hazelnut praline banana smoothie is the perfect energy boost for busy mornings. It's creamy, nutty, and naturally sweet from ripe banana. You'll love how simple it is to make with just a few ingredients.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

• 1 ripe banana (frozen is ideal)
• 1 cup milk (any kind works; I like oat milk)
• 2 tablespoons hazelnut praline paste (like Nutella or homemade)
• 1/2 cup ice cubes
• 1/2 teaspoon vanilla extract (optional but nice)

Instructions

1. Peel the banana and break it into a few chunks. If you're using a fresh banana, it's fine, but freezing it beforehand makes the smoothie extra thick and creamy.
2. Add the banana chunks to your blender. (Tip: For an even smoother texture, slice the banana into coins before freezing.)
3. Pour in the milk, add the hazelnut praline paste, ice cubes, and vanilla extract.
4. Blend on high for about 30 seconds, or until completely smooth. Stop and scrape down the sides if needed.
5. Taste and add more praline paste if you want a stronger hazelnut flavor. (Tip: Start with less milk if you prefer a thicker smoothie, then add more to thin it out.)
6. Pour into a glass and enjoy immediately. (Tip: For a fun twist, rim the glass with crushed hazelnuts or cinnamon.)

One sip and you'll be hooked by the rich nuttiness and creamy banana. It's like a dessert for breakfast but actually good for you. Serve it in a tall glass with a straw for that café feel.

Microwave Hazelnut Praline Mug Cake

Basically, this is the quickest way to get a rich, chocolatey dessert fix with a nutty twist. In just one minute, you'll have a warm, gooey mug cake that tastes like a fancy pastry but without the fuss. Perfect for when that sweet tooth hits hard.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 1 minutes

Ingredients

• 3 tablespoons all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons granulated sugar
• a pinch of salt
• 3 tablespoons milk (any kind)
• 1 tablespoon vegetable oil
• 1/4 teaspoon vanilla extract
• 1 tablespoon hazelnut praline paste (like Nutella but praline-focused)
• a splash of water (if needed)

Instructions

1. In a microwave-safe mug, whisk together the flour, cocoa powder, sugar, and salt until no lumps remain.
2. Add the milk, vegetable oil, vanilla extract, and hazelnut praline paste. Stir everything together until you have a smooth, consistent batter. Tip: Scrape the bottom and sides to catch any dry spots.
3. If the batter looks too thick (like a paste), add a splash of water and stir again—you want it to be pourable but not runny.
4. Microwave on high for 45 seconds to 1 minute. Tip: Start checking at 45 seconds; microwaves vary. The cake should be puffed, slightly springy on top, but still gooey in the center—that's the sweet spot.
5. Let the mug cake cool in the microwave for about a minute. Tip: It continues to cook from residual heat, so don't be tempted to nuke it longer. It'll set up perfectly as it sits.

Go ahead and dig in while it's warm—the texture is like a molten lava cake with a soft, fudgy center. The hazelnut praline adds a subtle crunch and deep, toasty flavor that makes every bite interesting. For an extra treat, drop a scoop of vanilla ice cream on top; the contrast is incredible.

Hazelnut Praline French Toast

Kickstart your weekend mornings with this Hazelnut Praline French Toast — it's the perfect stovetop treat with a luscious hazelnut praline paste drizzle and a sprinkle of cinnamon. Trust me, you'll want to make this for every lazy brunch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• a loaf of thick-cut brioche (about 8 slices)
• 4 large eggs
• a cup of whole milk
• a teaspoon of vanilla extract
• half a teaspoon of ground cinnamon
• a pinch of salt
• a couple of tablespoons of unsalted butter
• half a cup of hazelnut praline paste
• two tablespoons of heavy cream

Instructions

1. In a shallow dish, whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth.
2. Heat a large skillet or griddle over medium heat and add the butter, letting it melt and foam.
3. Dip each slice of bread into the egg mixture, letting it soak for about 15 seconds per side — not too long or it'll get soggy.
4. Place the soaked bread onto the hot skillet and cook until golden brown, about 2-3 minutes per side. Use day-old bread for better absorption.
5. Meanwhile, in a small saucepan over low heat, warm the hazelnut praline paste with the heavy cream, stirring until smooth and pourable.
6. Serve the French toast immediately, drizzled generously with the hazelnut praline sauce.

Fluffy on the inside with a crisp, buttery exterior, this French toast gets a nutty upgrade from the praline drizzle. For extra crunch, sprinkle some chopped toasted hazelnuts on top!

Hazelnut Praline Oatmeal

A warm bowl of oatmeal is the ultimate comfort breakfast, but this Hazelnut Praline Oatmeal takes it to a whole new level. With a swirl of rich hazelnut praline paste, it's like having dessert for breakfast — but totally acceptable for busy mornings. You'll be out the door in no time with this cozy, satisfying meal.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup rolled oats (not instant)
• 2 cups milk (any kind — whole milk gives the creamiest results)
• a pinch of salt
• 2 tablespoons hazelnut praline paste (store-bought or homemade)
• 1 teaspoon vanilla extract
• 1 banana, sliced, for topping
• 2 tablespoons chopped toasted hazelnuts, for topping (optional)

Instructions

1. In a small saucepan over medium heat, combine 1 cup rolled oats, 2 cups milk, and a pinch of salt. Stir to combine. Tip: Use a sturdy saucepan to avoid scorching.
2. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer for about 5 minutes, stirring every minute or so, until the oats are tender and the oatmeal is thick and creamy. Tip: Stirring prevents lumps and ensures even cooking.
3. Remove the pan from the heat. Stir in 1 teaspoon vanilla extract and 2 tablespoons hazelnut praline paste until the paste is fully melted and the oatmeal turns a lovely light brown. Tip: The praline paste adds sweetness, so you might not need extra sugar.
4. Taste the oatmeal and add a little more praline paste if you like it sweeter. Remember, the paste is quite rich, so start with less.
5. Divide the oatmeal into bowls. Top with sliced banana and a sprinkle of chopped toasted hazelnuts for extra crunch. Serve immediately while warm.

Undeniably, the combination of creamy oats and nutty praline is pure magic. It's like a warm hug on a chilly morning. Feel free to swap bananas for berries or add a pinch of cinnamon for extra warmth.

No-Churn Hazelnut Praline Ice Cream

Very few things beat homemade ice cream, especially when you don't need a machine. This no-churn version gets a nutty twist from hazelnut praline paste, making it creamy and indulgent.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup hazelnuts
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• a pinch of salt

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and toast for about 8-10 minutes until fragrant and the skins start to crack. Tip: Rub the warm nuts in a kitchen towel to remove most of the skins—it gives a smoother paste.
2. In a small saucepan over medium heat, combine the sugar and 2 tablespoons of water. Cook without stirring until the sugar turns a deep amber color, about 5-7 minutes. Watch it closely—caramel can burn fast! Swirl the pan gently for even color.
3. Immediately pour the hot caramel over the toasted hazelnuts on the baking sheet. Let it cool completely until hard, about 15 minutes. Once hard, break the praline into chunks.
4. Place the praline chunks in a food processor and pulse until it forms a smooth, oily paste. Scrape down sides as needed. Add a pinch of salt and pulse again. This is your hazelnut praline paste—set aside.
5. In a large bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip—it should be light and fluffy, not grainy.
6. In another bowl, whisk together the sweetened condensed milk, vanilla extract, and 3/4 cup of the hazelnut praline paste until smooth. Reserve the remaining paste for drizzling.
7. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula. Fold until no white streaks remain—go slowly to keep the air in the mixture.
8. Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Smooth the top, then drizzle the remaining praline paste on top and swirl it with a knife for a marbled effect.
9. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm. For scooping, let it sit at room temperature for 5 minutes before serving.

Rich and velvety, this no-churn ice cream has a deep hazelnut flavor with little crunchy praline bits throughout. Serve it in a waffle cone, or top with extra crushed praline and a drizzle of chocolate sauce for a decadent sundae.

Hazelnut Praline Energy Balls

Been craving a quick energy boost that actually tastes like dessert? These no-bake Hazelnut Praline Energy Balls are here to save your snack game—they're packed with protein and come together in minutes.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup rolled oats (use certified gluten-free if needed)
• 1 cup pitted Medjool dates (about 10-12), softened
• 3 tablespoons hazelnut praline paste (like Nutella but less sweet)
• a pinch of sea salt
• optional: 2 tablespoons chopped hazelnuts for rolling

Instructions

1. If your dates aren't super soft, soak them in warm water for 10 minutes, then drain well. Pat them dry so your balls aren't sticky.
2. Add the softened dates to a food processor and pulse until they form a rough paste—no big chunks left.
3. Toss in the rolled oats, hazelnut praline paste, and a pinch of sea salt. Pulse again until everything comes together into a dough that holds when pressed. (Tip: If it's too dry, add a teaspoon of water at a time.)
4. Scrape down the sides and briefly pulse once more to ensure even mixing. The mixture should look crumbly but stick when squeezed.
5. Transfer the mixture to a bowl and let it chill in the fridge for 10 minutes—this makes rolling way easier.
6. Scoop out heaping tablespoonfuls and roll into firm balls. (Tip: Lightly wet your hands if the dough sticks to your fingers.)
7. If using, roll each ball in chopped hazelnuts to coat, pressing gently so they stick.
8. Place the energy balls on a parchment-lined tray and refrigerate for at least 30 minutes to set. Store in an airtight container in the fridge for up to a week.

Go ahead and grab one—these little bites are chewy, nutty, and perfectly sweet from the dates with a rich praline kick. They're fantastic as a pre-workout snack or an afternoon pick-me-up with your coffee.

Hazelnut Praline Fruit Dip

Maybe you're looking for a quick, impressive dip that turns fruit into a decadent treat. This Hazelnut Praline Fruit Dip is creamy, nutty, and just sweet enough—perfect for apple slices and strawberries.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the dip

• a block of cream cheese (8 oz), softened
• half cup of hazelnut praline paste
• a couple tablespoons of powdered sugar
• a splash of vanilla extract
• a pinch of salt
• half cup of heavy cream

For serving

• apple slices
• strawberries

Instructions

1. In a medium bowl, beat 8 oz softened cream cheese with an electric mixer until smooth. Tip: Make sure cream cheese is at room temperature for easy blending.
2. Add 1/2 cup hazelnut praline paste, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt; beat until well combined.
3. In a separate cold bowl, whip 1/2 cup heavy cream until stiff peaks form. Tip: Refrigerating the bowl and beaters beforehand helps the cream whip faster.
4. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Tip: Fold carefully to keep the dip light and airy.
5. Cover the dip and refrigerate for at least 30 minutes to let the flavors meld. Serve with apple slices and strawberries.

Dive into this dip with crisp apple slices for a satisfying crunch, or use strawberries for a sweet burst. The creamy, nutty praline flavor pairs beautifully with fresh fruit. It's also delicious as a spread on toast.

Hazelnut Praline Hot Chocolate

A mug of this Hazelnut Praline Hot Chocolate is pure indulgence. It starts with homemade nutty praline paste stirred into rich, creamy hot chocolate, then topped with fluffy whipped cream. Trust me, it's way better than any packet mix.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cups whole milk
• a handful of raw hazelnuts (about 1/4 cup)
• 1/4 cup granulated sugar
• 1/4 cup water
• a pinch of salt
• 1/3 cup dark chocolate chips
• 1 teaspoon vanilla extract, divided
• 1/2 cup cold heavy cream
• 1 tablespoon powdered sugar

Instructions

1. In a small skillet, toast the raw hazelnuts over medium heat until fragrant, about 3 minutes. Shake the pan often to prevent burning.
2. In a small saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber color, about 5 minutes. Swirl the pan occasionally for even color.
3. Quickly stir in the toasted hazelnuts and a pinch of salt. Pour the mixture onto a parchment-lined baking sheet and let it cool completely, about 10 minutes.
4. Break the cooled praline into pieces and transfer to a food processor. Pulse until it forms a smooth paste, about 2 minutes. Be patient—it will go from crumbly to pasty.
5. In a medium saucepan, heat 2 cups of whole milk over medium-low heat until steaming, but not boiling.
6. Whisk in 2 tablespoons of the hazelnut praline paste and the dark chocolate chips until everything is melted and smooth.
7. Stir in 1/2 teaspoon of vanilla extract.
8. In a chilled bowl, beat the cold heavy cream, powdered sugar, and remaining 1/2 teaspoon vanilla extract with a hand mixer until soft peaks form, about 2 minutes.
9. Pour the hot chocolate into two mugs. Top each with a generous dollop of whipped cream and enjoy.

Kissed with the nutty sweetness of praline, this hot chocolate is a hug in a mug. The homemade paste makes all the difference—rich, smooth, and deeply hazelnutty. For an extra treat, stir in a splash of bourbon or top with crushed toffee.

Hazelnut Praline Muffins

These hazelnut praline muffins are the ultimate treat for anyone who loves nutty, sweet flavors. They're fluffy, moist, and studded with crunchy praline bits. You'll want to make them on repeat.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Muffins

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, melted and cooled slightly
• 2 large eggs
• ¾ cup milk
• 1 teaspoon vanilla extract
• ½ cup hazelnut praline paste

For the Topping (optional)

• ¼ cup chopped hazelnuts
• 1 tablespoon turbinado sugar

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Tip: Make sure your baking powder is fresh for the best rise!
3. In a separate bowl, whisk the melted butter, eggs, milk, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Tip: Don't overmix—a few lumps are totally fine.
5. Fold in the hazelnut praline paste until evenly distributed. It's okay if it's slightly streaky.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. If using, sprinkle the tops with chopped hazelnuts and a pinch of turbinado sugar.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even browning.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Keep a stash of these in your kitchen—they're perfect for breakfast on the go or a lazy afternoon snack. The crunchy praline and soft crumb will have you coming back for more!

Hazelnut Praline Baked Apples

Every fall, I crave something warm and cozy, and these Hazelnut Praline Baked Apples hit the spot. They’re stuffed with a sweet, nutty filling that gets all soft and jammy in the oven. Perfect for a quiet night in or a dinner party showstopper.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 4 large apples (like Honeycrisp or Granny Smith)
• 1/2 cup hazelnut praline paste
• 1/3 cup old-fashioned oats
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/2 cup apple cider or water

Instructions

1. Preheat oven to 375°F.
2. Core the apples using a melon baller or apple corer, leaving the bottom intact so filling doesn't leak. Tip: if the bottom is thin, plug it with a small piece of apple.
3. In a small bowl, mix together hazelnut praline paste, oats, melted butter, brown sugar, cinnamon, and a pinch of salt. Stir until well combined. Tip: if the paste is stiff, microwave for 10 seconds to soften.
4. Stuff each apple with the oat mixture, pressing gently to fill the cavity. Don't overstuff — leave a little room for expansion.
5. Place the apples in a baking dish just large enough to hold them. Pour the apple cider (or water) into the bottom of the dish — about 1/4 inch deep. This creates steam and prevents burning. Tip: use a dish with sides to avoid spills.
6. Bake for 30-35 minutes, until the apples are tender when pierced with a fork but still hold their shape. Tip: check at 30 minutes; larger apples may need more time.
7. Let them cool for 5 minutes before serving. Spoon some of the pan juices over the top for extra flavor.

The apples come out tender with a slight bite, and the filling turns into a gooey, praline-like pocket of heaven. Serve them warm with a scoop of vanilla ice cream or a drizzle of heavy cream — pure autumn bliss.

Hazelnut Praline Bread Pudding

Craving something warm and cozy? This Hazelnut Praline Bread Pudding is the ultimate comfort dessert, ready in under an hour with that nutty, caramelized flavor.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 4 cups cubed day-old brioche or challah bread
• 2 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup hazelnut praline paste
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsalted butter, melted
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat your oven to 350°F. Grease a 9×9 baking dish with a little butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, hazelnut praline paste, sugar, vanilla, and salt until smooth. Tip: If the praline paste is stiff, warm it slightly to help it blend.
3. Add the cubed bread to the custard and gently toss to coat every piece. Let it soak for 10 minutes, pressing down occasionally. Tip: Day-old bread works best; if using fresh, toast it first for better absorption.
4. Pour the mixture into the prepared dish and drizzle the melted butter on top.
5. Bake for 30-35 minutes, until the center is set and the top is golden brown. A knife inserted in the center should come out clean. Tip: Don't overbake; the center should be just set—still a little wobbly is okay.
6. Let it cool for 5 minutes before serving. Dust with powdered sugar if you like.

Pillowy soft on the inside with a slightly crisp top, this bread pudding is pure decadence. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Hazelnut Praline Biscotti

Fancy a crunchy cookie that's perfect for dunking? These hazelnut praline biscotti are twice-baked for that signature snap, with a nutty sweetness from the praline paste that's just irresistible.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup hazelnut praline paste
• 1 cup chopped hazelnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the hazelnut praline paste until fully incorporated — it'll give the dough a lovely nutty color.
6. Gradually add the flour mixture, mixing on low speed just until a soft dough forms. Don't overmix, or biscotti will be tough.
7. Fold in the chopped hazelnuts with a spatula until evenly distributed.
8. Turn the dough out onto a lightly floured surface. Divide it in half, and shape each half into a log about 12 inches long and 2 inches wide.
9. Place the logs on the prepared baking sheet, spaced about 3 inches apart. Flatten them slightly so they're about 1/2 inch thick.
10. Bake in the preheated oven for 25 minutes, until the logs are lightly golden and firm to the touch.
11. Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F.
12. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. A gentle sawing motion helps prevent crumbling.
13. Place the slices cut-side down on the baking sheet. Bake for 10 minutes, then flip each slice and bake another 10 minutes for extra crispness.
14. Transfer biscotti to a wire rack to cool completely — they'll continue to harden as they cool.

Once cooled, these biscotti are wonderfully crunchy with a deep hazelnut flavor from the praline paste. Enjoy them with your morning coffee or packaged as a homemade gift — they stay fresh for weeks in an airtight container.

Conclusion

You’ve got 14 quick praline paste recipes to make busy days sweeter. Try one tonight and let me know your favorite in the comments! Don’t forget to pin this roundup for later.