Salted Caramel Almond Cookies

April 27th, 2017

Salted Caramel Almond Cookies 4

I try very hard not to eat sweets.  But there are a few sweets that I can’t resist.  They all seem to have a hint of salt.  Salted dark chocolate is a favorite.  But while we were in Paris a few years ago, I fell in love with salted caramel macarons. The caramel was sweet and smooth. The salt added just the right counterpoint. I have been in love with that combination ever since.

Salted Caramel Almond Cookies

Because I have not mastered macarons yet, this recipe for Salted Caramel Almond Cookies fit into my “can do” repertoire. The cookies are buttery and nutty on the outside and richly caramel with a bit of salt at the center.  It hits all of the right taste buds in your mouth.

Salted Caramel Almond Cookies 2

As an aside, the worn cutting board that the cookies are on was my Mother’s and my Grandmothers before her.  They both used it to roll out their pie crusts.  It is one of my treasured possessions.

Lake Lure Spring 2

I love Spring at the lake.  We have had lots of rain but a few mornings ago the sun came out and reflected the vibrant spring green of the trees onto the lake.  It was magical.


1 cup butter, softened
1/2 cup firmly packed brown sugar
2 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups chopped sliced almonds
Caramel (recipe follows)
Kosher salt

Preheat oven to 350 degrees F; line baking sheets with parchment paper.

In the bowl of a stand mixer, beat butter and brown sugar at medium speed until creamy.  Add egg yolks, on at a time, beating well after each addition.  Beat in vanilla extract.

In a medium bowl, stir together flour, nutmeg, and salt; gradually add to butter mixture, beating until combined.  Roll mixture into 1 1/2 inch balls.

In a small bowl, whisk egg whites until foamy.

In a separate small bowl, place almonds.

Dip cooke balls in egg whites, letting excess drip off; dredge in almonds to coat. Place 2 inches apart on prepared pans.  Using a spoon, make an indentation in center of cookies.

Bake for 10 minutes. carefully press indentations down again; bake until cookies are lightly browned, 3 to 5 minutes more.  Let cool on pans for 2 minutes. Remove from pans and let cool completely on wire racks.

Spoon warm Caramel into indentations in cookies.  Let stand at room temperature until caramel is cool.  Sprinkle with kosher salt.  Serve immediately, or store in airtight containers for up to 5 days.


2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup heavy whipping cream at room temperature

In a large skillet,whisk together sugar, 1/2 cup water, and corn syrup; bring to a boil over medium heat.  Reduce heat, and simmer, stirring occasionally, until mixture is honey-colored, about 10 minutes. (Mine took longer).  Add butter, whisking until melted.  Remove from heat, and gradually whisk in cream until mixture is smooth.  Pour into a heatproof container.  Cover and refrigerate for up to 2 weeks.

Printable Recipe

12 responses to “Salted Caramel Almond Cookies”

  1. Penny at Enjoying The Simple Things says:

    I love salted caramel and these cookies sound great. I love your family board. I posted a sweet dessert on my blog yesterday, though like you I am trying to stay away from sweets lol.

    • Penny says:

      Sometimes a little treat is in order. I gave away some of my cookies to our renters because I shouldn’t eat them all. I saw your strawberry bread. Looks delicious!

  2. Linda R says:

    These cookies caught my eye when I saw the word salted. I rarely eat sweets…just don’t care for them. However, I make an exception for salted sweets.
    How I wish I had a family biscuit board to go with the solid and heavy wooden rolling pin that was used by my great grandmother over 100 yrs ago.
    Lake Lure is a one of North Carolina’s treasures.

    • Penny says:

      You are lucky to have that rolling pin Linda. I also have a slideable solid measuring device that Mom used for measuring solid shortenings. Fill it to they amount specified, slide it out in one piece. Funny how we think of them every time we use what we have inherited. Thanks for commenting.

  3. Jane says:

    What an incredible picture you took of your lake. So serene and beautiful.

    I’m definitely going to try your recipe…it sounds mouthwatering! Thank you!

    Jane x

    • Penny says:

      Takes a while to make the caramel, but worth it Jane.
      I noticed the quality of the light the moment I got up that morning. The world was so green. Glad I captured it.

  4. Monique says:

    The view you have is of heaven on earth:)
    How serene Penny!

    Love the board..your idea of a treasure is mine:)

    The cookies look and sound delish!Have a nivce weekend!

  5. Barbara says:

    Smashing photo of the lake, Penny!
    And I am drooling over those cookies. I’d be making them today, but am still trying to take off the last 10 pounds! Saving the recipe!

  6. Susan says:

    I think I could eat several of these, Penny! I love salted caramel anything 🙂 What a gorgeous photo of the lake! I almost looks like it could be Japan. So pretty!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.