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Salted Caramel Almond Thumbprint Cookies




Source of Recipe


RECIPE ROSS


List of Ingredients




Cookies:
2/3 cup each unsalted butter or margarine, softened; granulated sugar
1/2 cup almond meal
1 egg, lightly beaten
1 tsp. almond extract
2 cups cake flour, sifted
1 tsp. baking powder
2 egg whites, lightly beaten
1 cup sliced almonds, crushed
Caramel:
1/2 cup granulated sugar
1/4 cup each light brown sugar, light corn syrup
2 tbs. each unsalted butter or margarine, cut into small cubes; heavy cream
1 tbs. each evaporated milk, sea salt flakes
1 tsp. vanilla extract


Recipe



Heat oven to 350ºF (175ºC). In a stand mixer or with a hand mixer, with a paddle attachment on medium speed, cream butter and sugar until light and fluffy, about 3 minutes. With speed on low, add almond meal, followed by lightly beaten egg and almond extract. Scrape sides of bowl; add flour and baking powder. Mix with a wooden spoon until fully incorporated. Do not over mix. Roll 1" balls of dough and place on a parchment-lined baking sheet until all shortbread dough has been used. Gently coat each ball in egg white, then roll balls in crushed almonds. Divide balls between 2 parchment-lined baking sheet, about 15 per sheet. Using thumb, gently press down into center of each, creating a "thumbprint" in cookie dough. Place baking sheets into refrigerator and allow cookie balls to chill about 30 minutes. Remove baking sheet from refrigerator, place it in oven and bake 16 - 20 minutes, until tops of cookies just begin to brown. Remove from oven and allow cookies to cool. Caramel: While cookies cool, begin making caramel by combining sugar, brown sugar and corn syrup in a medium saucepan. Bring mixture to a boil on medium-high heat. Once mixture reaches 240ºF on a candy thermometer, remove from heat and whisk in butter, cream and evaporated milk until fully incorporated. Be careful, mixture will begin to bubble violently. Stir in vanilla and allow hot caramel to cool slightly, about 15 minutes. Place 1 - 2 tsp. warm caramel into each thumbprint (depending on size of thumbprint indentation) on each cookie. Once all cookies have been filled, allow caramel to set, about 1 hour. Sprinkle tops of each cookie with sea salt flakes and serve, or store in an airtight container. Makes 30 cookies.