Best 6 Almond Caramel Cookies Recipes

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Almond caramel cookies are a delectable treat that combines the rich flavors of almonds and caramel in a perfectly balanced bite. Their crisp exterior gives way to a chewy, gooey center, making them a delightful combination of textures. Whether you're a seasoned baker or just starting out, this article will provide you with a comprehensive guide to crafting the perfect almond caramel cookies. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistibly delicious cookies.

Let's cook with our recipes!

ALMOND CARAMEL COOKIES



Almond Caramel Cookies image

This recipe is amazing! I bake these cookies all the time and my family loves them. Add raisins or cranberries for a great twist on these.

Provided by Riya

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 37m

Yield 36

Number Of Ingredients 13

¾ cup almonds
½ cup unsalted butter
1 ¾ cups brown sugar
2 cups self-rising flour
1 tablespoon self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon baking powder
¼ teaspoon ground nutmeg
2 eggs
1 tablespoon vanilla extract
½ teaspoon salt
¼ cup chopped pistachio nuts

Steps:

  • Grind half the almonds; chop the rest roughly into small pieces.
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Melt butter in a saucepan over medium heat. Stir in brown sugar; cook and mix until dissolved, 2 to 3 minutes. Remove from heat. Let caramel mixture cool to room temperature.
  • Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg together in a bowl until well incorporated.
  • Stir ground almonds, eggs, vanilla extract, and salt into the cooled caramel mixture. Add the flour mixture gradually; mix until well combined. Stir in the chopped almonds. Roll dough into 36 balls; flatten slightly and place them, evenly spaced, onto the prepared baking sheets. Press pistachios into the dough.
  • Bake in the preheated oven until golden brown but still soft to the touch, 10 to 12 minutes. Cool in the pan for 10 to 15 minutes.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 16.9 g, Cholesterol 17.1 mg, Fat 4.8 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 144.5 mg, Sugar 10.7 g

ALMOND CARAMEL THUMBPRINTS



Almond Caramel Thumbprints image

Provided by Anne Burrell

Categories     dessert

Time 2h

Yield about 6 dozen

Number Of Ingredients 14

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the baking sheets
1 cup sugar
2 large egg yolks
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 cups sliced almonds, coarsely chopped
1 1/2 cups sugar
Juice of 1 lemon
1 tablespoon light corn syrup
1/4 cup heavy cream
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pats

Steps:

  • For the cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.
  • Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment-the one that looks like the peace sign-and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.
  • In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds.
  • Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.
  • When you're ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole-this is your thumbprint!
  • Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.
  • For the caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1/4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or "caramelize." This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling-this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.
  • Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You'll most likely have leftover caramel sauce, so save it for something yummy-like pouring over vanilla ice cream!

ALMOND CARAMEL SHORTBREADS



Almond Caramel Shortbreads image

I don't really know where I got this recipe from, But I've had it hanging around for a while. These are so yummy, my boyfriend asks for them at least once a week. Perfect for a holiday dinner, cookie exchange, or any other party where you want to dazzle your friends/make them love you forever. I sprinkle the top of this with sea salt before I pop it in the oven, I think it adds that little extra something. I've also drizzled it with melted chocolate after they've cooled, but their so rich you really don't need it!

Provided by more snax

Categories     Bar Cookie

Time 45m

Yield 32 cookies

Number Of Ingredients 11

1 cup butter sweet cream
1 cup sugar
2 egg yolks
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups all purpose flour
1/2 lb slivered almonds
3/4 cup sugar
1/2 cup butter
1/4 cup honey
3 tablespoons milk or 3 tablespoons heavy cream

Steps:

  • For the Shortbread:.
  • Preheat your oven to 350.
  • prepare a 9" x 13" pan with either flour and butter, or a piece of parchment paper pressed into the pan and up the sides slightly. (I use parchment).
  • Cream your butter and sugar together.
  • scrape the bowl and add yolks.
  • scrape the bowl again, making sure the yolks are mixed in, but don't over mix.
  • Add your spices and one cup of flour, mix briefly until just combined, then add your second cup of flour.
  • Your dough should be moist and clumpy, dump this into your pan and press to fit in an even layer, with your fingertips. this doesn't have to be perfect.
  • Bake for 15-20 min, until just set and lightly browned at edges.
  • Prep your ingredience for the caramel as you put the shortbread in the oven.
  • Put everything except the almonds into a heavy bottomed sauce pan.
  • when you pull the short bread out of the oven, turn the burner on medium, and heat until the mixture is bubbly and starting to brown, stirring fairly constantly. Using a heat resistant spatula is great, so you can scrape along the bottom to prevent burning. this will take 5 min or so from everything melting.
  • Turn off the heat and stir in your almonds until evenly coated.
  • spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute.
  • the mix will bubble in the oven, its done when the caramel starts to turn golden and the almonds at the edges start to toast.
  • Let this cool for 20-30 min, then cut with a bench knife or a chefs knife. I like to cut them into triangles, but like brownies, you can go for whatever floats your boat on this end!

CARAMEL ALMOND MILK CREAMER



Caramel Almond Milk Creamer image

Delicious homemade almond milk creamer ready in less than 20 minutes.

Provided by Yoly

Time 10m

Yield 8

Number Of Ingredients 5

½ cup almond milk
¼ cup brown sugar
¼ cup white sugar
⅛ teaspoon salt
1 tablespoon margarine (such as Country Crock®)

Steps:

  • Combine almond milk, brown sugar, white sugar, and salt in a saucepan over medium heat. Heat, stirring frequently, until milk reaches a soft boil and mixture has thickened slightly, about 5 minutes.
  • Remove from heat. Stir in margarine until melted.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 13.5 g, Fat 1.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 63.8 mg, Sugar 13.4 g

CRISP ALMOND COOKIES



Crisp Almond Cookies image

I found this recipe in a magazine years ago and have shared it with family and friends many times since. These slightly sweet crisp cookies bring a flavorful ending to any meal.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped almonds
Additional confectioners' sugar

Steps:

  • In a large bowl, cream the butter, shortening and sugar and fluffy. Beat in water and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Stir in almonds. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with a fork. , Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar.

Nutrition Facts :

CARAMEL POPCORN, SALTED ALMOND, AND MALT COOKIES



Caramel Popcorn, Salted Almond, and Malt Cookies image

Caramel Popcorn, Salted Almond, and Malt Cookies

Provided by Donna Hay

Categories     Candy     Dessert     Kid-Friendly     Quick & Easy     Corn     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 16 cookies

Number Of Ingredients 12

2/3 cup (packed) brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour, sifted
1/4 teaspoon baking powder
1/4 cup malted milk powder, sifted
1 teaspoon sea salt
2 cups store-bought caramel popcorn
1 cup salted roasted almonds, chopped
Dark hot chocolate, to serve

Steps:

  • Preheat oven to 325°F. Place the sugars, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy. Scrape down the sides of the bowl, add the egg and beat until well combined. Add the flour, baking powder, malted milk powder and salt and beat until just combined. Add the popcorn and almonds and fold to combine.
  • Shape 2-tablespoon portions of the dough into balls and place on large baking sheets lined with non-stick parchment paper, flattening slightly and allowing room to spread. Bake for 15-18 minutes or until the cookies are golden. Allow to cool on sheets before serving with the hot chocolate.

Tips:

  • Use room temperature butter for a creamier dough.
  • Chill the dough for at least 30 minutes before baking to prevent spreading.
  • Use a cookie scoop to ensure uniform cookie sizes.
  • Bake the cookies until the edges are golden brown and the centers are set.
  • Let the cookies cool completely before dipping them in caramel.

Conclusion:

These almond caramel cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, sweet caramel flavor, and crunchy almond topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give these almond caramel cookies a try!

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