Caramel Almond Tiger-Stripe Sandwich Cookies
Crispy almond shortbread rounds sandwiched with caramel filling and finished with a caramel tiger-stripe drizzle — a classic combination treat.
Ingredients
almond cookie - chopped roasted peeled almonds
1/2 cup (sliced, roasted)
almond cookie - low-gluten flour (divided use: 1/4 cup for grinding almonds, 1 1/4 cups for mixing)
1 1/2 cup
almond cookie - cornstarch
1/2 cup
almond cookie - salt
1/8 tsp
almond cookie - unsalted butter (softened)
1 cup (2)
almond cookie - fine granulated sugar
1/4 cup
almond cookie - powdered sugar
1/4 cup
almond cookie - almond extract
1/4 tsp
caramel filling - fine granulated sugar
3/4 cup
caramel filling - water
3 tbsp
caramel filling - heavy cream
1/3 cup
caramel filling - unsalted butter
2 tbsp
caramel filling - salt
a pinch
Instructions
1
Make the dough
Place the almonds and 1/4 cup of flour in a food processor and grind until finely crumbled, about 45 seconds. Transfer to a medium bowl, add the remaining 1 1/4 cups of flour, cornstarch, and salt, and mix well. Set aside.
2
Mix the dough
Using the paddle attachment of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Mix in the almond extract. On low speed, gradually add the flour mixture, mixing until just combined. Remove the dough, shape into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours until very firm (can be chilled for up to 2 days).
3
Cut and bake
Place an oven rack in the center of the oven and preheat to 350°F (approx. 175°C). On a lightly floured work surface, roll the dough out to 1/8-inch thickness. Use a 1 1/2-inch fluted round cutter to cut out as many cookies as possible. Use a 3/4-inch round cutter to cut a hole in the center of half the cookies (these will be the top cookies). Re-roll the remaining dough scraps, chilling for 10 minutes if needed, and cut more cookies. Transfer the cookies to ungreased baking sheets, spacing them 1/2 inch apart. Bake in batches for 10 to 12 minutes, until the edges are just set. Transfer to a wire rack to cool completely.
4
Make the caramel filling
Place the sugar and water in a small heavy-bottomed saucepan and heat over medium heat, stirring constantly until the sugar dissolves. Turn the heat to high, stop stirring, and occasionally brush the sides of the pan with a wet pastry brush. Cook until the syrup caramelizes to a golden amber color, about 4 minutes. Remove from heat and carefully stir in the heavy cream (the mixture will bubble up), stirring until smooth. Add the butter and salt, stirring until the butter is fully melted. Let the caramel cool for 20 minutes, or until it is thick enough to spread.
5
Assemble the cookies
Line a large baking sheet with aluminum foil or parchment paper. Spread about 1 teaspoon of caramel filling on the bottom of each solid cookie, then top with a hollow cookie. Place the assembled cookies on the prepared baking sheet. Place the caramel pot over low heat and stir constantly until the caramel is fluid again. Drizzle parallel lines of caramel over the top of the cookies with a spoon to create a tiger-stripe decoration.
6
Storage
Store in an airtight container in a cool, dry place for up to 5 days.
