Cookies with Caramel Cream

Ingredients

• 200 g Flour
• 100 g ground, peeled almond kernels
• 100 g sugar
• 1 pinch salt
• 1 egg
• 200 g cold butter
• flour (for the work surface)
• 20 g butter
• 125 g sugar
• 1 pinch salt
• 100 ml whipping cream
• 125 ml milk
• 300 g dark couverture chocolate
• 2 tbsp rum

Instructions

1. 1.

   Mix flour with almonds, sugar and salt, sift onto a work surface, press a well in the middle, crack the egg into it and distribute cold butter pieces around. Knead quickly by hand until a smooth dough forms, shape into a ball and wrap in cling film for at least 1 hour in the fridge.

2. 2.

   Meanwhile melt butter in a greased high pan or pot for the filling. Add sugar and salt and let caramelize briefly. Stir in cream and milk, then dissolve the caramel under stirring. Simmer on medium heat for about 45 minutes until a thick cream forms, stirring every 5 minutes.

3. 3.

   Remove from heat, cover and cool.

4. 4.

   Preheat oven to 180 °C with top and bottom heat.

5. 5.

   Knead dough again on floured surface, roll out to about 4 mm thickness and cut cookies with a round cutter.

6. 6.

   Place cookies on parchment-lined baking tray. Knead remaining dough and cut more cookies.

7. 7.

   Bake in preheated oven for about 10 minutes. Remove from tray and cool.

8. 8.

   Melt couverture chocolate with rum over hot water. Coat cookies with chocolate in a lattice pattern and let set. Use leftover chocolate to make small lattices on parchment as cake decoration.

9. 9.

   Spread one cooled cookie with caramel cream, place another on top, press gently and let set.