Recipe for Almond Caramel Thumbprints by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Almond Caramel Thumbprints. It should take you about 2 hr to make this recipe. The Almond Caramel Thumbprints recipe should make enough food for about 6 dozen.

You can add your own personal twist to this Almond Caramel Thumbprints recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almond Caramel Thumbprints recipe.

Ingredients for Almond Caramel Thumbprints

• 1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the baking sheets
• 1 cup sugar
• 2 large egg yolks
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 2 cups sliced almonds, coarsely chopped
• 1 1/2 cups sugar
• Juice of 1 lemon
• 1 tablespoon light corn syrup
• 1/4 cup heavy cream
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pats

Directions for Almond Caramel Thumbprints

1. For the cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.
2. Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment-the one that looks like the peace sign-and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally.
3. In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds.
4. Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.
5. When you’re ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole-this is your thumbprint!
6. Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.
7. For the caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1/4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or “caramelize.” This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream. As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling-this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.
8. Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You’ll most likely have leftover caramel sauce, so save it for something yummy-like pouring over vanilla ice cream!

Cookware for your recipe

You will find below are cookware items that could be needed for this Almond Caramel Thumbprints recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Cookie – A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.In most English-speaking countries except for the United States, crunchy cookies are called biscuits. Many Canadians also use this term. Chewier biscuits are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavour from confections by dissolving the sugars, while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.
• Almond Recipes
• Nut Recipes
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
• Low Sodium