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Almond apple cookies, vanilla ice cream, salted caramel sauce.

Classic almond cookies with a twist: Salted butter caramel and apples!

Ingredients

Recipe for 12 Tapas

For the cookies

400 Gr
Almond paste 36%
120 Gr
Sugar
175 Gr
Butter
100 Gr
Honey
6 Unit(s)
Egg
50 Ml
Amaretto
100 Gr
Wheat flour
1 Pinch(es)
Salt

For the apples

12 Unit(s)
Cortland apple
115 Gr
Sugar
65 Gr
Butter

For the sauce

250 Gr
Sugar
25 Ml
Salted butter
250 Ml
35% whipping cream

Preparation time: 15 min

Preheat your Four at 350 °F

  • Preparation for the cookies

    Crumble the almond paste into a bowl. Add the sugar and mix well so as to combine the ingredients fully. Add the butter, the honey and amaretto mixture, then the eggs one at a time. Finish by adding the flour and salt, making sure to delicately fold the mixture with a spatula. Transfer the cookie mixture to your baking sheets, then bake for about 15-20 minutes.

  • Preparation for the apples

    Peel the apples then cut into cubes and then add to a skillet with butter and caramelized sugar that you will have prepared beforehand. Keep a nice crunch in the apples, making sure not to over cook them, then cool.

  • Preparation for the sauce

    Cook the sugar in a skillet on medium heat (stir with a spatula).  Be very careful not to overcook the caramel. When you reach a golden color, add the butter and mix well, then finish by adding the cream. Continue cooking for about 2-3 minutes, while stirring. Pass the sauce in a strainer, then transfer to the refrigerator.

  • Plating

    In the center of an almond cookie, make a nice ball of ice cream and then drizzle generously with caramel sauce.  Garnish with pieces of apple here and there.

The darker the caramel, the more bitter it will be.  You can always use a different variety of apple for this recipe.  Be careful with the cooking times, they can vary.

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