Caramel Cantuccini

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: For easy cleanup.

2. 2

   In a medium bowl, whisk together almond flour, caster sugar, espresso powder, baking soda, and salt.

   Tip: Make sure to get rid of any lumps.

3. 3

   Add the unsalted butter and mix until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingertips.

4. 4

   In a separate bowl, whisk together eggs, vanilla extract, and flaky sea salt.

   Tip: Make sure to break up any large egg solids.

5. 5

   Add the wet ingredients to the dry ingredients and mix until a dough forms.

   Tip: Be careful not to overmix.

6. 6

   Transfer the dough to a lightly floured surface and knead for 5 minutes.

   Tip: Use a gentle touch to avoid developing the gluten.

7. 7

   Roll out the dough to a thickness of 3mm. Cut into 1cm wide strips.

   Tip: Use a sharp knife or a pasta cutter.

8. 8

   Transfer the cantuccini to the prepared baking sheet, leaving 1cm of space between each cookie.

   Tip: Make sure they don't overlap.

9. 9

   Bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on them to avoid burning.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes.

    Tip: Let the cookies set before transferring them to a wire rack.

11. 11

    In a small saucepan, heat the caramel sauce over low heat.

    Tip: Stir occasionally to prevent burning.

12. 12

    Dip the cooled cantuccini into the caramel sauce, coating about 2/3 of each cookie.

    Tip: Use a fork to fully coat the cookie.

13. 13

    Transfer the cantuccini to a wire rack to set the caramel.

    Tip: Let cool completely before serving.

14. 14

    Drizzle the flaky sea salt and caramelized hazelnuts over the top of each cookie.

    Tip: Optional but highly recommended!