ClemenGold®️ and almond cookies with a caramel drizzle

ClemenGold®️
20 servings Prep: 10 mins, Cooking: 20 mins By Food24
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Ingredients (14)

CARAMEL
1/2 cup ClemenGold®️ mandarin juice — freshly squeezed
1 3/4 cup castor sugar
1 cup cream
3 tbsp butter
maldon salt
1 ClemenGold®️ mandarin — zested
COOKIES
200 g butter — at room temperature
100 g icing sugar
1 ClemenGold®️ mandarin — zested
250 g all-purpose flour
50 g almond flour
salt
flaked almonds — to garnish
dried ClemenGold®️ mandarins — to garnish
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Method:

For the caramel:

Heat the sugar and Clemengold juice in a medium saucepan. Stir to allow the sugar to dissolve, but do not let it boil yet. Once all the sugar has dissolved, bring it to the boil.

Once the caramel has turned an amber colour, add cream and stir. Follow with the butter and stir.

Continue to cook, stirring, until the sauce is thick then set aside to cool. Once it has cooled slightly, add the maldon salt and zest, to taste.

For the cookies:

Cream the sugar butter, icing sugar and zest together.

Add both flours and continue mixing until the dough comes together.

Roll into a log, cover with cling film and refrigerate for 15-20 min.

Cut the dough into rounds, arrange onto a baking tray and bake in an oven preheated to 180⁰C for about 20 min (for large cookies) or until golden.

After the cookies have cooled, drizzle with the caramel and top with flaked almonds and dried ClemenGold®️ pieces.

Tip: You can also make caramel drop cookies by rolling the dough into little round balls, making an indent in the centre of each cookie, topping with a small amount of caramel and baking. As they come out of the oven, top with more caramel, almonds, dried ClemenGold®️ pieces and then allow to cool.ClemenGold®️ and almond cookies with a caramel drizzle



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