Caramel coffee cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 80 grams
- almond powder 35 grams
- whole egg 30 grams
- powdered sugar 45 grams
- butter 55 grams
- Instant pure coffee powder 2 grams
- hot water 5ml
- vanilla extract 1/4 teaspoon
- salt 1/8 teaspoon
- almond slices appropriate amount
- caramel sauce appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for Caramel coffee cookies
1
After the butter has softened, add powdered sugar and salt, and beat with an egg beater until fluffy and light in color.
2
Add the beaten whole egg mixture in three times and beat well with an egg beater to completely blend the butter and eggs. Each time, you need to beat until the butter and eggs are completely blended before adding again.
3
Dissolve the coffee powder in hot water and stir well, then add to the butter.
4
Add vanilla essence and beat well with an egg beater.
5
Pour in almond powder and sifted low-gluten flour, and mix well with a rubber spatula.
6
Stir until the dry powder is completely mixed with the butter to form a moist paste.
7
Put the batter into a decoration bag and squeeze it into a cookie shape on a baking sheet with a medium star spout.
8
Pinch the almond slices into small pieces by hand, add the cream caramel sauce and mix well to form the caramel almond filling. In the center of the squeezed cookie circle, place an appropriate amount of caramel almond filling (you can use chopsticks or other tools).
9
Put in a preheated oven at 180 degrees, middle layer, and bake for about 12-15 minutes until the surface of the cookies turns burnt yellow. Remove.Caramel coffee cookies Make Tips
Cream caramel sauce: After putting fine sugar in the pan, pour in cold water (ratio of sugar to cold water is 5:1) and heating for a period of time. The color of the sugar begins to change and it turns yellow. Gently shake the small pan to make the color of the sugar become uniform. Keep the heat low until the sugar becomes darker. When it turns charred (dark amber), turn off the heat immediately, and pour in the boiling light cream (after pouring, the syrup will boil violently, so be careful that the amount of light cream is the same as that of fine sugar) and use a wooden spoon to stir the sugar sauce well, sit the pan in a cold water basin, and continue to stir so that the syrup can cool down quickly. When the syrup becomes "calm" and even, set aside and wait for it to cool completely.