Almond Caramel Bites
Almond Caramel Bites
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  • 1/4 cup (55 g) unsalted butter, softened
  • 1/4 cup (35 g) icing sugar
  • 1/4 tsp (1 ml) vanilla
  • 1/4 tsp salt
  • 1 egg yolk
  • 3/4 cup (115 g) unbleached all-purpose flour
  • Preparation
  • In a bowl, cream the butter, icing sugar, vanilla and salt with an electric mixer. Add the egg yolk and mix until smooth. With a wooden spoon, stir in the flour.
  • On a work surface, form the dough into a log and cut into 24 equal pieces. Roll each piece into a ball and place in the cavities of a non-stick mini muffin tin. Press the balls down to evenly cover the bottom of each cavity. Refrigerate for 30 minutes.
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • Bake the cookies for 10 minutes or until the edges are starting to brown. Let cool on a wire rack.
  • Description
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