Before, I always had cookies at home, but after my niece moved into a dorm, I feel like I've been baking less.
Partly because there aren't many people to help eat them. Even though there are many more desserts I want to make, I've had to cut back a bit. But I can't stop baking completely, haha.
After not making cookies for a while, I finally had the chance to try a new recipe.
It's a caramel cookie, but the caramel I used isn't just any ordinary caramel; it's caramel-coated almonds.
Coating the almonds with caramel beforehand allows us to control the sweetness (and bitterness) of the caramel. If we boil the sugar until it becomes very dark, the intensity of the caramel will increase. But be careful not to burn it too much, as it will become bitter.
For this recipe, we don't need to bake the almonds beforehand because when we add them to the hot syrup, the heat from the syrup will cook the nuts (you can hear the nuts popping when you stir them).
I think this cookie recipe is delicious because the flavors are so complex. It's not just sweet; it's also fragrant and has a slight bitterness from the caramel. In short, it's so delicious that I want everyone to try it! ^^
Salt caramel nut cookies
9 pieces
Almond caramel
2 tsp ........................ Water
60 g ........................ Granulated sugar
60 g ........................ Almonds
1/8 tsp ..................... Salt
10 g ......................... Unsalted butter
Cookie dough
65 g ............................. Unsalted butter 1/8 tsp ......................... Salt
1/2 tsp ......................... Vanilla Extract 55 g ............................. Granulated sugar 30 g ............................. Egg 120 g ........................... Cake flour 2 g ............................... Baking powder
Topping
..................................... Flake salt
Preheat the oven to170℃.
Put the water and sugar into a pan and place the pan over medium heat.
Let it boil until the syrup turns into light caramel.
Put the almonds, salt, and butter into the pan.
Stir until the caramel darkens in color.
Pour it onto the baking paper. Spread it out and let it cool completely
Chop the almond caramel and set aside.
Put the butter, vanilla, and salt into a bowl. Beat until smooth. Add the sugar and beat to combine.
Pour the egg into the bowl.
Beat to combine.
Sift the cake flour and baking powder into the bowl.
Pour the chopped almond caramel into the bowl.
Fold to combine.
Use a 5.5 cm scoop to scoop the cookie dough onto a baking sheet. You will get 9 pieces. Lightly press the top with a fork.
Sprinkle flake salt on top.
Bake in the170℃ preheated oven for 14 minutes.
Use a large, round cookie cutter move in circular motion to shape the cookies.
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