Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Cookies
- 1 1/2 cups unsalted butter
- 1 cup confectioners' sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/3 cup ground almonds
- 3 cups flour
- Caramel
- 2 cans sweetened condensed milk
- =
Directions
Cream butter with confectioners' and granulated sugar until fluffy.
Stir in remaining ingredients.
Wrap and chill 30 minutes.
Roll dough out to 1/4" thickness, cut in circles and place on parchment lined cookie sheet.
Bake at 350° for 12-14 minutes.
Cool cookie sheets between batches.
Spread some caramel on one cookie and top with another cookie.
Dust tops with confectioners' sugar.
The cookies can be filled with the rewarmed caramel as needed.
Pour both cans of condensed milk in the top of a boiler and simmer on low heat 2-3 hours.
Cool well and it will thicken further.
Refrigerate until needed.