Salted Caramel Cantuccini
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Crispy cantuccini cookies smothered in rich salted caramel and perfect for dipping in espresso.
Ella x
Ingredients
- 200butter
- 400 ggranulated sugar
- 2 eggegg
- 250 gall-purpose flour
- 5 gbaking soda
- 5 gsalt
- 200 mlunsalted milk
- 100 gcocoa powder
- 10 gespresso powder
- 5 gsea salt
- 300 gcaramel sauce(store-bought or homemade)
- 1cantuccini biscuit mix
- 50 gchopped hazelnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, and salt.
- 3
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the egg until well combined.
- 5
Gradually add the flour mixture to the wet ingredients and mix until a dough forms.
Tip: Be careful not to overmix.
- 6
Fold in the cocoa powder, espresso powder, and sea salt.
- 7
Divide the dough into 6 equal pieces and roll each into a ball.
Tip: Make sure they are evenly sized for even baking.
- 8
Place the balls onto the prepared baking sheet, leaving about 2 cm of space between each cookie.
- 9
Bake for 15-20 minutes or until the edges are lightly golden.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tip: Let cool completely before dipping in caramel.
- 11
To make the caramel sauce, melt the store-bought or homemade caramel sauce in a saucepan over low heat.
Tip: Stir constantly to prevent burning.
- 12
Dip each cookie into the warm caramel sauce, coating both sides evenly.
Tip: Use a fork to help coat the cookies.
- 13
Roll the coated cookies in chopped hazelnuts to coat.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.