Description
Crispy on the outside, chewy on the inside, and bursting with gooey caramel, these caramel-stuffed amaretti cookies are the perfect indulgence for any occasion. Their almond-flavored dough pairs beautifully with the molten caramel center, making them a luxurious treat that’s surprisingly easy to make.
Ingredients
- 2 1/3 cups almond flour
- 1 3/4 cups granulated sugar (divided)
- 3/4 teaspoon kosher salt
- 3/4 cup powdered sugar
- 3 large egg whites
- 1 tablespoon vanilla extract
- 16 soft caramel candies, rolled into balls
Instructions
- Prepare the Dough:
- In a large bowl, whisk together almond flour, 1 cup of granulated sugar, and kosher salt until well combined.
- In a stand mixer with the whisk attachment, beat the egg whites and vanilla extract on medium speed for 1–2 minutes until foamy.
- Increase the speed to high and beat for another 1–2 minutes until stiff peaks form.
- Gently fold the whipped egg whites into the almond flour mixture with a spatula until a thick dough forms.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours to firm up the dough.
- Prepare the Caramel Centers:
- Unwrap the caramel candies and roll them into smooth balls.
- If the caramels are too firm, microwave them on a plate for about 20 seconds to soften.
- Preheat the Oven and Prepare Baking Sheets:
- Arrange two racks in the oven to divide it into thirds and preheat to 325°F (165°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Shape and Fill the Dough Balls:
- Scoop out heaping tablespoons of dough, one at a time, and drop them into a bowl of granulated sugar. Roll the dough into a ball to coat it.
- Flatten the dough slightly, place a caramel ball in the center, and mold the dough around it to completely seal. Roll it again into a smooth ball.
- Roll the filled dough ball in powdered sugar, shaking off any excess before placing it on the prepared baking sheet.
- Repeat for the remaining dough, spacing the balls at least 2 inches apart.
- Bake the Cookies:
- Bake the cookies for 12 minutes, then rotate the baking sheets between racks and from front to back.
- Continue baking for another 10–14 minutes, or until the cookies are cracked on the surface and just starting to brown.
- Cool and Serve:
- Let the cookies cool on the baking sheets for at least 20 minutes, as the caramel filling will be extremely hot.
- Test one cookie by cutting it open to ensure it’s cool enough before serving.
Notes
- Chill the Dough: Refrigeration helps firm up the dough, making it easier to handle.
- Use Soft Caramels: Soft caramel candies melt evenly in the oven and create a gooey center.
- Prevent Spreading: Chilling the dough and spacing the cookies properly on the baking sheet ensures they maintain their shape.
- Reheating Leftovers: Pop a cookie in the microwave for about 10–15 seconds to warm up the caramel center.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired