Almond Caramel Cookies

Wonderfully chewy and sticky, these caramel cookies combine chopped almonds, a sprinkle of fall spices, and a handful of crunchy pistachios.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 116 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Grind half the almonds; chop the rest roughly into small pieces.

Step 3

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.

Step 4

Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg together in a bowl until well incorporated.

Step 5

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.

Step 6

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.