Crispy and delicious - caramel almond cookies

Overview

I really can’t put it down for this biscuit. (I am an almond lover originally) I can sum it up in a few words. Crisp, fragrant and sweet, it really has it all. Let’s see how to make it

Tags

• baking
• cookies
• almond caramel: butter
• butter
• cake base dough: low-gluten flour
• egg yolk
• honey
• maltose
• sliced almonds
• whipping cream
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare required materials

   

2. 2 Soften the butter in the dough ingredients at room temperature, mix it smoothly with an electric mixer, add powdered sugar and beat until the color turns white

   

3. 3 Add egg yolk and mix thoroughly

   

4. 4 Add low-gluten flour to butter, stir slowly until there is no dry powder, and mix into dough

   

5. 5 Roll the mixed dough into a long strip, place it on oil paper, and use a rolling pin to roll it into a dough about the same size as the baking pan

   

6. 6 Use a fork to lightly poke holes in the rolled dough to prevent it from swelling during baking

   

7. 7 Bake in the preheated oven at 170 degrees and 140 degrees for about 30 minutes, until the surface is golden

   

8. 8 Add butter, caster sugar, light cream, honey, maltose to the pot and heat over medium-low heat until melted

   

9. 9 When cooking, stir with an egg beater to make the temperature even when heated (cook until the caramel is about 120 degrees and then turn off the heat). After turning off the heat, quickly add the almond slices and stir evenly

   

10. 10 Pour the almond caramel syrup onto the dough while it's still hot and spread it evenly on the surface with a spatula

    

11. 11 Then put it in the oven and bake it at 180 degrees, then 150 degrees, and bake for about 10 minutes

    

12. 12 After cooling, the almond caramel surface will not stick to your hands, cut into pieces and serve