Salted Caramel Almond Cookies
Homemade Salted Caramel Almond Cookies: A Delicious Blend of Sweet and Salty
Indulge in these delightful cookies featuring a rich, nutty flavor from toasted almonds and a sophisticated sweet-and-salty profile thanks to homemade salted caramel. Their satisfying crunch and melt-in-your-mouth texture make them perfect for an afternoon treat or a thoughtful homemade gift. This recipe yields approximately 38 cookies.
Caramel Almonds- 30g Sugar
- 10g Water
- 70g Almonds
Cookie Dough- 100g Unsalted Butter, softened
- 70g Sugar
- 2g Salt
- 1 Egg Yolk
- 1/2 tsp Vanilla Extract
- 160g Cake Flour (or all-purpose flour)
- 40g Almond Flour
- 100g Unsalted Butter, softened
- 70g Sugar
- 2g Salt
- 1 Egg Yolk
- 1/2 tsp Vanilla Extract
- 160g Cake Flour (or all-purpose flour)
- 40g Almond Flour
Cooking Instructions
Step 1
[Prepare Caramel Almonds] First, let’s enhance the nutty flavor. Preheat your oven to 170°C (340°F). Spread the almonds on a baking sheet and toast in the preheated oven for 8-10 minutes until lightly golden brown. Alternatively, you can toast them in a dry skillet over low heat, stirring constantly, until fragrant. 
Step 2
To make the caramel sauce, combine 30g of sugar and 10g of water in a saucepan. Place over medium-low heat and let the sugar dissolve completely into a clear syrup. Avoid stirring once it starts to bubble.
Step 3
Once the syrup begins to boil and small bubbles appear, add the toasted almonds to the saucepan. Reduce the heat to very low. Stir continuously with a spatula to coat the almonds evenly with the caramel syrup.
Step 4
During the cooking process, the sugar might crystallize and harden slightly. Don’t worry! Continue stirring gently over low heat, and it will re-melt. Patience is key here.
Step 5
As you stir, the almonds will become coated, and the caramel will gradually turn from a pale golden to a rich amber color. Cook until you reach your desired caramel shade. Be careful not to overcook, as burnt caramel can taste bitter.
Step 6
The caramelized almonds will be very hot and sticky. Immediately spread them out onto a baking sheet lined with parchment paper or a silicone mat to cool. Try to separate them a bit so they don’t stick together completely.
Step 7
Once the caramel has hardened, finely chop the almonds into small pieces. Aim for a size that will distribute nicely within the cookie dough.
Step 8
[Prepare Cookie Dough] Now, let’s make the cookie dough. In a mixing bowl, place the 100g of softened unsalted butter. Using an electric mixer or a whisk, cream the butter until smooth and fluffy. Add the 70g of sugar and continue to beat until the mixture is light, pale, and fluffy, resembling the consistency of mayonnaise (about 3 minutes). 
Step 9
Add the egg yolk and mix well until fully incorporated, ensuring it doesn’t curdle. Then, stir in the 1/2 teaspoon of vanilla extract for a lovely aroma and flavor.
Step 10
Add the chopped salted caramel almonds to the butter mixture and stir with a spatula until evenly distributed throughout the dough.
Step 11
Sift the 160g of cake flour and 40g of almond flour directly over the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet ingredients using a cutting motion. Mix just until no dry flour streaks remain. Overmixing can result in tough cookies.
Step 12
Once the flour is just incorporated, bring the dough together into a cohesive mass. Handle it gently to avoid developing the gluten too much.
Step 13
Divide the dough into two equal portions. Shape each portion into a log, about 3 cm (1.2 inches) in diameter, by gently rolling it on a clean surface. Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour (or until firm) to allow the dough to rest and firm up. This chilling step is crucial for easy slicing and to help the cookies maintain their shape during baking.
Step 14
Once the dough is firm, unwrap the logs and slice them into uniform rounds, about 1 cm (approximately 1/3 inch) thick. Use a sharp knife for clean cuts; if the dough is too soft, it might crumble.
Step 15
Preheat your oven again to 170°C (340°F). Arrange the sliced cookie rounds on a baking sheet lined with parchment paper, leaving a little space between them. Bake for 12-15 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
Step 16
Once baked, carefully transfer the cookies from the baking sheet to a wire rack to cool completely. Letting them cool on the rack ensures they become perfectly crisp and prevents the bottoms from becoming soggy or overbaked.
