Almond Cookies with Caramel Dipping Sauce

  1. Meanwhile, make the caramel In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar, almond flour, all-purpose flour, zest, cinnamon, almond extract and a pinch of salt at moderately low speed until smooth.
  2. Transfer the dough to a work surface and divide it into thirds.
  3. Form each piece into a log; wrap the logs separately in plastic wrap.
  4. Refrigerate for at least 1 hour, until slightly firm.
  5. Meanwhile, make the caramel Preheat the oven to 300.
  6. Line 3 rimmed baking sheets with parchment paper.
  7. Cut each log crosswise into 20 pieces and roll into balls.
  8. Arrange the balls 2 inches apart on the baking sheets.
  9. Press an almond into each cookie.
  10. Bake for 45 minutes, rotating the pans twice, until the cookies are golden; let cool for 10 minutes, slide the parchment onto racks and let cool completely.
  11. Meanwhile, make the caramel In a saucepan, cook the sugar in the water over moderate heat, stirring, until the sugar is dissolved.
  12. Raise the heat to moderately high and cook without stirring until a medium-amber caramel forms.
  13. Off the heat, carefully pour in the cream and stir until smooth.
  14. Season with salt and transfer to a heatproof pitcher.
  15. Serve with the cookies.

butter, sugar, almond flour, flour, lemon zest, ground cinnamon, almond, salt, almonds, sugar, water, heavy cream

Taken from www.foodandwine.com/recipes/almond-cookies-caramel-dipping-sauce (may not work)

Another recipe

Switch theme