Ingredients for Almond Caramel Shortbreads
- Sweet Cream
- 1/2 cup granulated sugar
- Egg Yolks
- Nutmeg
- Cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup slivered almonds, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- Honey
- Milk
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How to Make Almond Caramel Shortbreads
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, almond flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped almonds and caramel.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet, leaving some space between each ball.
- Flatten each ball slightly with the palm of your hand or a fork.
- Sprinkle the tops with sea salt.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the shortbreads cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, optionally drizzle with melted chocolate.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
53g
Fat
15g
Carbs
7g
