Crisp, buttery, and perfectly sweet with hints of caramel throughout!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook for ca. 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla and add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit for about 10 minutes to thicken.
Preheat the oven to 170 ºC and line two baking sheets with parchment paper.
Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 6 cm apart. If it is too thick, add a teaspoon of water.
Bake for 7-9 minutes until golden brown around the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In the meantime, melt the chocolate with the heavy cream in a saucepan over medium heat, until melted. Stir in the vanilla extract and let cool down. Let cool 10 minutes, until slightly thickened and spreadable.
Sandwich each cookie with the chocolate filling
Preparing In The Kitchen
Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook for ca. 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla and add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit for about 10 minutes to thicken.
Preheat the oven to 170 ºC and line two baking sheets with parchment paper.
Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 6 cm apart. If it is too thick, add a teaspoon of water.
Bake for 7-9 minutes until golden brown around the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In the meantime, melt the chocolate with the heavy cream in a saucepan over medium heat, until melted. Stir in the vanilla extract and let cool down. Let cool 10 minutes, until slightly thickened and spreadable.
