

· By Robert Norman
Almond Caramel Crisp Cookies
Ingredients
- Unsalted Butter, cubed - 2oz (60g)
- Light Brown Sugar - 2.8oz (80g)
- Maple Syrup - 2 tbsp
- Beyond Good Pure Vanilla Extract - 1 ½ tsp
- Ground Almond Flour - 2.8oz (80g)
- All purpose flour - 1 tbsp
- Fine Salt - ½ tsp
- Beyond Good Vanilla and Almond Chocolate, chopped - 6 oz (170g)
Method
- Preheat the oven to 347°F (175°C) and line a cookie tray with parchment paper.
- In a saucepan over low heat melt the butter.
- Add the sugar, maple syrup and vanilla extract.
- Cook over medium heat until the sugar dissolves, caramelises and a dark golden caramel forms, about 8-10 minutes.
- Add the almond flour, flour and a pinch of salt. It should form a sticky dough.
- Allow it to cool slightly, but not completely or it will get hard.
- Use a small ice cream scoop or tablespoon measure to scoop the cookie dough.
- Roll into balls and place onto the prepared cookie tray. They will spread a lot so leave enough space between each ball.
- Bake for 8-12 minutes. Allow the cookies to cool completely until crisp.
- Place the chocolate in a microwave-safe bowl and microwave on medium heat, stirring every 30 seconds until melted.
- Dollop a spoonful of melted chocolate onto one cookie and sandwich it with another.
- Repeat with the remaining cookies.
- Store in an airtight container for up to two weeks.