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Gebrannte Mandel Nougat Sandwich Cookies | Bake to the roots

Caramelized Almond Nougat Sandwich Cookies

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 12
  • Total Time: 150
  • Yield: 40 1x

Description

Delicious sandwich cookies with a nougat filling that also has caramelized almonds in it. The perfect Christmas treat!


Ingredients

Scale

For the dough

  • 7 oz. (200g) butter, softened
  • 2/3 cup (90g) confectioners’ sugar
  • 1 medium egg
  • 1 medium egg yolk
  • 1 tsp. vanilla extract
  • 2 2/3 cups (360g) all-purpose flour
  • pinch of salt

For the caramelized almonds

  • 1/2 cup (100g) sugar
  • 1/4 tsp. ground cinnamon
  • 4 tbsp. water
  • 3.5 oz. (100g) almonds (with skin)

For the filling/decoration

  • 7 oz. (200g) nut nougat (for baking)
  • 1/4 cup (60g) butter
  • 14 oz. (400g) semi-sweet chocolate coating
  • 1 tsp. coconut oil

Instructions

  1. For the dough add the butter and sugar to a bowl and mix until combined. Add the egg and egg yolk, and vanilla extract and mix in. Add the flour and salt and mix until just combined. Form a ball and flatten. Wrap in plastic wrap and place in the fridge for at least 45 minutes.
  2. While the dough is resting, prepare the caramelized almonds. Add the sugar with cinnamon, and water to a small pot and bring to a boil. Add the almonds and let cook until the liquid is gone (it will foam up in the process). The sugar will crystallize again, keep stirring until the sugar melts and the almonds are coated completely with the caramelized sugar – some still crystalized pieces of sugar in the mix are fine. Spread the almonds on a baking sheet lined with baking parchment – be careful they are very hot! Let cool down, then separate the almonds and store in an airtight container until needed (you can do that some time in advance).
  3. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Roll out the dough on a floured surface thinly (about 0.2 inches/0,5 cm) and cut out circles (about 1.7 inches/4,5cm) – you need two rounds for one cookie sandwich. Place on the baking sheet and bake for 11-12 minutes. Take out of the oven and let cool down on a wire rack. Repeat until the dough is used completely.
  4. Chop about 3.5 oz. of the caramelized almonds finely (use the remaining almonds for decorations). Add the nougat and butter to a bowl and mix on high speed for about 2-3 minutes until creamy. Add the chopped almonds and mix in. Spread the filling on half of the cookie circles (works best with a piping bag) and top each one with a second cookie to get a cookie sandwich. Place in the fridge until needed.
  5. Chop the chocolate coating coarsely and add together with the coconut oil to a heatproof bowl and place on a pot with simmering water. Melt and stir until smooth. Dip the cookie sandwiches in the melted chocolate to cover completely, decorate with a caramelized almond and let dry on a cooling rack.

Notes

  • Enjoy baking!