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| Almond Caramel Cookies |
"This recipe is amazing! I bake these cookies all the time and my family loves them. Add raisins or cranberries for a great twist on these."
Ingredients :
- 3/4 cup almonds
- 1/2 cup unsalted butter
- 1 3/4 cups brown sugar
- 2 cups self-rising flour
- 1 tablespoon self-rising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup chopped pistachio nuts
Instructions :
| Prep : 15M | Cook : 36M | Ready in : 37M |
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- Grind half the almonds; chop the rest roughly into small pieces.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Melt butter in a saucepan over medium heat. Stir in brown sugar; cook and mix until dissolved, 2 to 3 minutes. Remove from heat. Let caramel mixture cool to room temperature.
- Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg together in a bowl until well incorporated.
- Stir ground almonds, eggs, vanilla extract, and salt into the cooled caramel mixture. Add the flour mixture gradually; mix until well combined. Stir in the chopped almonds. Roll dough into 36 balls; flatten slightly and place them, evenly spaced, onto the prepared baking sheets. Press pistachios into the dough.
- Bake in the preheated oven until golden brown but still soft to the touch, 10 to 12 minutes. Cool in the pan for 10 to 15 minutes.
Notes :
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