almond-flavored shortbread sandwich cookie with a rich caramel filling in the
middle is popular in several South American countries.
1-1/2 cups unsalted butter
cups firmly packed brown sugar
To make the cookies:
the butter with the powdered sugar until fluffy. Stir in salt, extracts, ground
almonds and flour. Wrap and chill 30 minutes. (If you chill longer, you have to
let the dough warm up a bit before it can be rolled. Or, do what professional
pastry chefs do: whack it with a rolling pin until it becomes more malleable).
medium saucepan, heat brown sugar with cream over medium heat. As it cooks,
brush inner sides of pan with a pastry brush dipped in cold water. This wipes
away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240
F). Remove from heat - let cool to about 110 F. Stir in the butter and beat
until mixture is thickened. Add vanilla. (Heat to loosen or add additional
cream). If mixture is too thin, add in confectioners' sugar.
Roll out dough 1/4 inch
thick. Cut in 2-1/2-inch circles. Bake on a parchment-lined baking sheet at 350
F for 12-14 minutes. Cool baking sheets
Spread some caramel filling on a cookie. Top with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner's sugar. Makes about 24.
© Mother Linda's
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