These Almond Cookies are crispy and chewy and sweet, and drizzled with an easy chocolate caramel drizzle.
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Almond Cookies with Chocolate Caramel Ganache Drizzle
Yields approximately 14 cookies
Ingredients:
1 1/2 cup almond meal
1 cup confectioners sugar, sifted
½ teaspoon nutmeg
1 teaspoon cardamom
2 egg whites
1 teaspoon almond extract
1 cup sliced almonds
For the Chocolate Caramel Ganache
1/2 cup heavy cream
6 ounces Semi Sweet Chocolate Chips
1 Tablespoon Caramel
Yields approximately 14 cookies
Ingredients:
1 1/2 cup almond meal
1 cup confectioners sugar, sifted
½ teaspoon nutmeg
1 teaspoon cardamom
2 egg whites
1 teaspoon almond extract
1 cup sliced almonds
For the Chocolate Caramel Ganache
1/2 cup heavy cream
6 ounces Semi Sweet Chocolate Chips
1 Tablespoon Caramel
Directions:
Preheat the oven to 350°F (170°C). Line a baking sheet with parchment paper.
Combine the almond meal, confectioner’s sugar, nutmeg, and cardamom a mixing bowl. Stir the egg whites and almond extract until it comes together.
Take tablespoons of the mixture and roll them into balls, then roll them in the sliced almonds to coat well.
Place the balls onto the baking sheet and press down to about a 1/2 inch thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.
For the Chocolate Caramel Ganache
Place chocolate in a large bowl. In a heavy-bottomed saucepan over medium heat, heat cream just under a boil. Immediately remove from heat and pour over chocolate. Stir constantly to combine and melt chocolate. Once melted, add caramel and stir to combine completely. Let sit for about 10 minutes to thicken.
For the Sandwich Cookies
Once thickened, spread ganache on one cookie to desired thickness. Top with second cookie. Drizzle ganache on top of sandwich. Let sit for a few hours for ganache to harden so that it is no longer sticky.
Preheat the oven to 350°F (170°C). Line a baking sheet with parchment paper.
Combine the almond meal, confectioner’s sugar, nutmeg, and cardamom a mixing bowl. Stir the egg whites and almond extract until it comes together.
Take tablespoons of the mixture and roll them into balls, then roll them in the sliced almonds to coat well.
Place the balls onto the baking sheet and press down to about a 1/2 inch thickness. Bake for 20 minutes until pale golden. Cool completely on the tray before icing.
For the Chocolate Caramel Ganache
Place chocolate in a large bowl. In a heavy-bottomed saucepan over medium heat, heat cream just under a boil. Immediately remove from heat and pour over chocolate. Stir constantly to combine and melt chocolate. Once melted, add caramel and stir to combine completely. Let sit for about 10 minutes to thicken.
For the Sandwich Cookies
Once thickened, spread ganache on one cookie to desired thickness. Top with second cookie. Drizzle ganache on top of sandwich. Let sit for a few hours for ganache to harden so that it is no longer sticky.
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