Almond & Salty Caramel Cookies

Almond & Salty Caramel Cookies

For about 35 cookies

ingredients

For the dough

175g flour
100g butter, room temperature
100g icing sugar
1 egg
a few drops of almond flavor
a pinch of salt
120g ground almonds (with skin)
100g ground almonds (with skin) to roll

 for the salt caramel

300g sugar
50 ml water
240g butter
5g salt
200g cream

steps

Knead all the ingredients (except for 100g of ground almonds) into a dough by using a dough hook.
Form a ball and wrap in foil, refrigerate for at least 2 hours in the fridge.

Meanwhile make the salt caramel:
Add sugar and water to a pot and bring to the boil. Do not stir, just swing the pot from time to time. Simmer until the liquid begins to turn yellow. Once it is golden brown (Caution: the sugar is very hot !, do not touch with your fingers) remove the pan from the heat and add the butter little by little. Stir. Add cream and salt and mix well. Put in a jar and let cool down.

Remove the dough from the fridge and use your hands to form dough balls of the size of walnuts. Roll in the ground almonds, then place on a baking sheet lined with baking paper and make a hollow with the thumb or the end of a cooking spoon.

Bake cookies at 180 ° C for about 15 minutes until they start to look golden.
Remove from oven and allow to cool. Fill cookies with a teaspoonful of salt caramel.

 The cookies can be kept in an airtight box for at least 2 weeks.