Caramel Almond cookies
This one reminds me of my hometown’s bakery sweets, Bofurin of Ryugetsu from Obihiro, Hokkaido 😌
Caramel Almond cookies
This one reminds me of my hometown’s bakery sweets, Bofurin of Ryugetsu from Obihiro, Hokkaido 😌
Cooking Instructions
- 1
Preheat oven to 300F and roast the almonds for 10 minutes on a baking sheet. (No need for them to turn brown)
- 2
In a medium bowl, put the melted butter and mix with an electric mixer. Pour in half of the sugar; mix and then add the 2nd half of the sugar. Mix well until the mixture gets white. Add the egg and mix it well with the electric mixer again. Add sifted flour (again add half, mix, add 2nd half) and mix with spatula.
- 3
On a 10 x 15 inch baking sheet, spread the parchment paper. Spread the cookie dough then wrap it with plastic food wrap. Let it rest in the refrigerator for 30 minutes.
- 4
Preheat the oven to 340F
- 5
Remove the plastic food wrap and spike (poke with a fork). Bake the cookie sheet at 340F for 15 minutes.
- 6
In a medium sauce pan, medium-low heat, put all the ingredients for the caramel. Stir constantly and turn off the heat when you see the bubbles all over. Don’t need to cook it too much because you are going to bake it at the next step. Turn off the heat and add the roasted almonds.
- 7
Preheat the oven to 375F
- 8
Pour caramel sauce evenly onto the cooking sheet. Bake it at 375F for 15 minutes.
- 9
Cut into pieces (rectangular is traditional) while cookies are still slightly warm.
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