Almond Caramel Cookies
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Description
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
- ¾ cup almonds
- ½ cup unsalted butter
- 1 ¾ cups brown sugar
- 2 cups self-rising flour
- 1 tablespoon self-rising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- 2 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¼ cup chopped pistachio nuts
Directions
- 1. Grind half the almonds; chop the rest roughly into small pieces.
- 2. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- 3. 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.
- 4. Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg together in a bowl until well incorporated.
- 5. 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.
- 6. 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.
Nutrition Facts
serving: 3 dozen cookies
calories: 116.4 kcal
carbohydrates: 16.9 g
protein: 1.9 g
saturated fat: 1.9 g
cholesterol: 17.1 mg
sodium: 144.5 mg
fiber: 0.7 g
sugar: 10.7 g