TOFFEE CARAMEL & ALMOND LACE COOKIES
cookies
95 gm butter
120gm soft brown sugar
3 tbsp golden syrup
3 tbsp flour
70 gm slivered almonds
45 gm ground almonds
Vanilla
melt butter, sugar and syrup. bring to a gentle boil. set aside.
blend flour, almonds, almond meal and vanilla.
combine. allow to rest for 1 hour.
roll into little balls. they spread.
bake in batches at 165 degrees for 7-8 minutes.
cool.
almond butter caramel filling
100gm sugar
50ml water
150ml cream
sea salt
2tbsp almond butter
40gm butter
for the caramel melt sugar and water and dissolve.bring to a boil and after you hit the caramel notes add the cream. it will bubble and be utterly boiling hot so be careful. stir and allow to simmer for a minute or so. remove from the heat and allow to cool.
beat butter and add cooled caramel and almond butter.
spread filling in cookies.
store in an airtight container.