Salted Caramel Linzer Cookies

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INGREDIENTS

For the cookies:

  • 2 cups Mariani Slivered Almonds

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • ⅔ cup granulated sugar

  • 1 large egg

  • ½ teaspoon vanilla

For the salted caramel filling:

  • 1 cup granulated sugar

  • ½ cup (1 stick) unsalted butter

  • ½ cup heavy whipping cream

  • ½ teaspoon salt

INSTRUCTIONS:

For the cookies:

  1. Turn the slivered almonds into almond flour. Add 2 cups of Mariani slivered almonds to a food processor and pulse until a fine flour forms. You may need to stop and scrape down the sides between pulses. Once you have your flour, sift it to remove any larger pieces. Store in an airtight container until you are ready to bake with it.

  2. In a large bowl, mix the all-purpose flour, salt, and 1 cup of your homemade almond flour until evenly distributed.

  3. In a stand mixer or in a large bowl with a hand mixer, beat the butter and sugar on high speed for 2-3 minutes, until light and fluffy. Add the egg and vanilla to the butter mixture and beat on medium speed until combined.

  4. Add the dry ingredients to the wet ingredients and mix on low speed until the ingredients come together in a crumbly dough.

  5. Shape your dough into a disk, wrap in plastic wrap, and place in the fridge to chill for 30 minutes, up to 24 hours.

  6. Preheat the oven to 350℉ and line a baking sheet with parchment paper.

  7. When the dough is done chilling, place it on a floured surface and roll it out into a ¼ inch thick sheet. Use cookie cutters to cut out your cookie shapes. Place the cookies on the baking sheet and bake for 12 minutes, until the edges begin to brown.

For the salted caramel filling:

  1. Heat the sugar in a small skillet over medium heat, stirring constantly until it is totally melted. The sugar will form clumps before beginning to melt.

  2. Once the sugar melts, add the butter and stir until it is melted. The mixture will sizzle up when the butter is added. Don’t be alarmed, this is normal.

  3. When the butter is melted, add the heavy cream (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined. Let the mixture simmer for 2 minutes, then remove from heat and let cool while you prepare the cookies.

To assemble:

  1. Place a dollop of caramel on one cookie and place another cookie on top to create a sandwich. Repeat with all of the cookies.

Salted Caramel Linzer Cookies

Salted Caramel Linzer Cookies

Yield: 20-25 Cookie Sandwiches
Prep time: 20 MinCook time: 12 MinInactive time: 30 MinTotal time: 1 H & 2 M

Ingredients

For the cookies
  • 2 cups Mariani Slivered Almonds
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla
For the salted caramel filling
  • 1 cup granulated sugar
  • ½ cup (1 stick) unsalted butter
  • ½ cup heavy whipping cream
  • ½ teaspoon salt

Instructions

For the cookies
  1. Turn the slivered almonds into almond flour. Add 2 cups of Mariani slivered almonds to a food processor and pulse until a fine flour forms. You may need to stop and scrape down the sides between pulses. Once you have your flour, sift it to remove any larger pieces. Store in an airtight container until you are ready to bake with it.
  2. In a large bowl, mix the all-purpose flour, salt, and 1 cup of your homemade almond flour until evenly distributed.
  3. In a stand mixer or in a large bowl with a hand mixer, beat the butter and sugar on high speed for 2-3 minutes, until light and fluffy. Add the egg and vanilla to the butter mixture and beat on medium speed until combined.
  4. Add the dry ingredients to the wet ingredients and mix on low speed until the ingredients come together in a crumbly dough.
  5. Shape your dough into a disk, wrap in plastic wrap, and place in the fridge to chill for 30 minutes, up to 24 hours.
  6. Preheat the oven to 350℉ and line a baking sheet with parchment paper.
  7. When the dough is done chilling, place it on a floured surface and roll it out into a ¼ inch thick sheet. Use cookie cutters to cut out your cookie shapes. Place the cookies on the baking sheet and bake for 12 minutes, until the edges begin to brown.
For the salted caramel filling
  1. Heat the sugar in a small skillet over medium heat, stirring constantly until it is totally melted. The sugar will form clumps before beginning to melt.
  2. Once the sugar melts, add the butter and stir until it is melted. The mixture will sizzle up when the butter is added. Don’t be alarmed, this is normal.
  3. When the butter is melted, add the heavy cream (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined. Let the mixture simmer for 2 minutes, then remove from heat and let cool while you prepare the cookies.
To assemble
  1. Place a dollop of caramel on one cookie and place another cookie on top to create a sandwich. Repeat with all of the cookies.