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Chocolate Caramel Almond Cookies

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Today’s share: Chocolate Caramel Almond Cookies.Crumbly chocolate base + crisp caramel almonds + a drizzle of slightly bitter dark chocolate. Three layers of texture that make you fall in love at the first bite! Even baking newbies can pull this off easily.

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Ingredients (for a 28×28 cm baking tray)

Chocolate Cookie Base :180 g butter, 90 g powdered sugar, 50 g whole egg, 310 g cake flour, 15 g cocoa powder, 1.5 g baking powder

Caramel Almond Filling:50 g egg white, 40 g powdered sugar, 30 g melted butter,20 g heavy cream, 25 g cake flour, 150 g sliced almonds

Topping:50 g dark chocolate, 5 g coconut oil, chopped nuts (to taste)

 

Instructions 

1. Mix softened room-temperature butter with powdered sugar using a spatula. Add the room-temperature whole egg in small batches and beat until smooth.

2. Stir in cake flour, cocoa powder and baking powder, then knead into a dough with no dry flour left.

3. Roll the dough into a 28 cm square sheet. Prick all over with a fork to prevent puffing. Bake at 180°C for 18 minutes.

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4. Whisk egg white and powdered sugar together. Add heavy cream, melted butter and cake flour, and stir well. Fold in sliced almonds, making sure they are evenly coated.

5. Spread the coated almonds evenly over the pre-baked cookie base. Bake at 170°C for 25 minutes.

6. Flip it over right after taking it out of the oven. Cut into strips while warm, coat lightly with chocolate shell and sprinkle with chopped nuts.

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Homemade cookies paired with a cup of hot tea or milk make the perfect afternoon treat. Fragrant and crunchy — give it a try if you like!

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FROM:REDNOTE

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