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Almond and Caramel Cookies
Ingredients 10 items
- 1.5 cups sifted plain flour or 210 g
- 1 tablespoon Cocoa powder
- 130 g softened butter or 2/3 cup
- 50 g Brown sugar or ¼ cup
- 1 Egg yolk
- For the topping:
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 50 g butter or ¼ cup
- 50 g Brown sugar or ¼ cup
- 75 g chopped toasted almonds or ½ cup
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How to prepare
- Combine the flour and cocoa powder in a bowl and rub in the butter with the fingers to breadcrumbs, add the sugar and the egg yolk and mix to form a firm dough.
- Press the dough into a greased 28cm x 23cm rectangular cake tin lined with a baking paper, and bake in 190ºC preheated oven for 15 minutes. Leave the dough to cool in the tin.
- Fold with the toasted almonds. 4 Pour and spread the caramel over the dough in the tin then leave it to cool completely.
- Pour and spread the caramel over the dough in the tin then leave to cool completely.
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