Enjoy a leisurely teatime celebration with tasty Nutmeg-Spiced Salted Caramel–Almond Cookies.
Nutmeg-Spiced Salted Caramel–Almond Cookies
Makes approximately 36
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- 1 cup butter, softened
- ½ cup firmly packed brown sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1½ cups chopped sliced almonds
- Caramel (recipe follows)
- Kosher salt
- Preheat oven to 350°; line baking sheets with parchment paper.
- In the bowl of a stand mixer, beat butter and brown sugar at medium speed until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla extract.
- In a medium bowl, stir together flour, nutmeg, and salt; gradually add to butter mixture, beating until combined. Roll mixture into 1½-inch balls.
- In a small bowl, whisk egg whites until foamy.
- In a separate small bowl, place almonds.
- Dip cookie balls in egg whites, letting excess drip off; dredge in almonds to coat. Place 2 inches apart on prepared pans. Using a spoon, make an indentation in center of cookies.
- Bake for 10 minutes. Carefully press indentations down again; bake until cookies are lightly browned, 3 to 5 minutes more. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
- Spoon warm Caramel into indentations in cookies. Let stand at room temperature until caramel is cool. Sprinkle with kosher salt. Serve immediately, or store in airtight containers for up to 5 days.
Makes approximately 2 cups
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- 2 cups sugar
- ½ cup water
- ¼ cup light corn syrup
- ½ cup butter, softened
- ¾ cup heavy whipping cream, at room temperature
- In a large skillet, whisk together sugar, ½ cup water, and corn syrup; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, until mixture is honey-colored, about 10 minutes. Add butter, whisking until melted. Remove from heat, and gradually whisk in cream until mixture is smooth. Pour into a heatproof container. Cover and refrigerate for up to 2 weeks.
- Note: Leftover caramel is delicious spooned over pound cake or vanilla-bean ice cream.