Coffee Cookies with Caramel Sauce

Name: Coffee Cookies with Caramel Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 45g butter; 30g egg; 25g almond slices; 2g coffee powder; 50g Powdered sugar; 35g Almond powder; 1/8 teaspoon salt; 5ml Hot water; 1/4 teaspoon Vanilla extract; 125g Caster sugar; 25g Cold water; 125g Animal whipped cream

by Ma Lin

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I rarely drink coffee, but I like coffee-flavored ice cream and sandwich biscuits. I liked the creamy caramel sauce made by Jun Zhi before, so on a dark and windy night, I finally made this cookie too. I don’t know if it’s the problem with the piping mouth or my method is wrong, I can’t always squeeze out neat and beautiful patterns. I feel that the batter itself is not soft enough to be obedient. No matter how it turns into a beautiful hollow circle, it doesn’t matter, as long as it tastes good, I don’t care about it, haha. The strong coffee aroma and the sweetness of the creamy caramel sauce are really the best cookie ever made, hehe. Recommend recommended, highly recommended!

Coffee Cookies with Caramel Sauce

1. After the butter is softened, add powdered sugar and salt

Coffee Cookies with Caramel Sauce recipe

2. Beat with a whisk until fluffy and lighter in color

3. Add the beaten whole egg liquid in three times and beat evenly with a whisk to make the butter and eggs completely fused. Each time you need to beat until the butter and eggs are completely fused, then add another time.

4. Dissolve coffee powder in 1 teaspoon of hot water

5. Then add it to the butter

6. Add vanilla extract and beat evenly with a whisk

7. Pour in almond flour and sifted low-gluten flour, mix well with a rubber spatula, and mix until the dry powder is completely mixed with the butter to form a moist batter.

8. Put fine sugar in the pot, pour cold water, and heat the pot over a low fire. As the heat rises, the sugar will gradually dissolve, and small bubbles will begin to emerge. There is no need to stir during the heating process; after heating for a period of time, the sugar The color begins to change and appears yellow. At this time, you can gently shake the small pot to make the color of the sugar even, and keep the heat on low heat until the color of the sugar gets darker and darker.

9. Next, pay attention to the color of the sugar. When it turns into scorched red (dark amber), turn off the heat immediately and pour in the boiling whipped cream; stir the sugar sauce thoroughly with a wooden spoon, and place the pot in cold water In the basin, continue to stir to make the syrup cool down quickly; when the syrup becomes "calm" and uniform, you can set it aside and wait for it to cool completely

10. Put the batter into a piping bag, squeeze it into a cookie shape with a medium star-shaped mouthpiece; knead the almond slices into small pieces by hand, add the cream caramel sauce and mix evenly to form a caramelized almond filling. In the center of the squeezed cookie circle, put an appropriate amount of caramelized almond filling (you can use chopsticks or other tools), and then put the baking tray into the preheated 180 degree oven, middle layer, bake for about 12-15 minutes, until The surface of the cookie turns brown and you can take it out