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Almond Caramel Cookies

"This recipe is first rate! I bake these cookies all of the time and my circle of relatives loves them. Add raisins or cranberries for a high-quality twist on those."

Ingredients :

three/4 cup almonds
1/2 cup unsalted butter
1 3/4 cups brown sugar
2 cups self-rising flour
1 tablespoon self-growing flour
1 teaspoon floor cinnamon
1 teaspoon floor ginger
three/four teaspoon baking powder
1/4 teaspoon floor nutmeg
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/4 cup chopped pistachio nuts

Instructions :

Prep : 15M	Cook : 36M	Ready in : 37M

Grind 1/2 the almonds; chop the rest more or less into small portions.
Preheat oven to 350 levels F (a hundred seventy five levels C). Line 2 baking sheets with parchment paper.
Melt butter in a saucepan over medium warmth. Stir in brown sugar; prepare dinner and blend till dissolved, 2 to a few mins. Remove from heat. Let caramel mixture cool to room temperature.
Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg collectively in a bowl until well incorporated.
Stir ground almonds, eggs, vanilla extract, and salt into the cooled caramel combination. Add the flour aggregate regularly; mix till properly blended. Stir inside the chopped almonds. Roll dough into 36 balls; flatten barely and vicinity them, evenly spaced, onto the prepared baking sheets. Press pistachios into the dough.
Bake in the preheated oven until golden brown however nonetheless gentle to the touch, 10 to 12 minutes. Cool within the pan for 10 to 15 mins.

Notes :

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