Caramel Almond Shortbread

Caramel Almond Shortbread

1. Material
A is the dough recipe
B is almond caramel recipe

2. Weigh all kinds of ingredients

3. Soften the butter in the dough at room temperature, use an electric whisk to stir smoothly, add in powdered sugar and beat until the color turns white

4. Add egg yolk and stir well

5. Add low-gluten flour to the butter, stir slowly until there is no dry powder, and mix into a dough

6. Roll the mixed dough into a long strip, place it on greased paper, and use a rolling pin to roll it into a dough about the same size as a baking pan

7. Use a fork to gently pierce small holes on the rolled dough to prevent it from swelling during baking

8. Put it in the preheated oven and bake, heat up to 170 degrees, lower the heat to 140 degrees, and bake for about 30 minutes until the surface is golden.

9. Add butter, caster sugar, whipped cream, honey, maltose to the pot and heat it over medium-low heat until it melts

10. When cooking, stir with egg extract to make the temperature even when heating (cook until the caramel is about 120 degrees, then turn off the heat)
After turning off the heat, quickly add the almond flakes and mix evenly

11. Pour the almond caramel syrup onto the dough while it is still hot, and use a spatula to flatten the surface

12. Then put it in the oven and bake, increase the heat to 180 degrees, lower the heat to 150 degrees, and bake for about 10 minutes.

13. After letting cool, the almond caramel is not sticky on the surface and cut into cubes for consumption.

Tips:

1. Keep stirring while boiling the sugar, otherwise it will stick to the pot;
2. When making biscuit dough, mix the sugar and butter evenly until the sugar melts, otherwise the cake will have sugar particles, which will affect the taste;
3. The butter should be softened naturally.