Salted Caramel Cantuccini
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These Italian inspired Salted Caramel Cantuccini cookies are my go to treat when I want something elegant but honestly pretty simple to pull together. The whole thing comes together in under an hour, and you probably have most of these ingredients on hand already, which makes this so budget friendly. I love that cocoa powder gives you those wonderful antioxidants while still letting that salted caramel shine through. The hazelnuts add a lovely crunch and richness that makes these feel like something from a fancy bakery, even though you're making them right in your own kitchen. Trust me, these will disappear fast.
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.
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