Almond Remix Cookies

Inspired by Magnum ice cream, perfectly sweet&salty, soft&crunchy. Cookie dough is made with honey and salted caramel, with chuncks of almond brittle and milk chocolate. A bit hard to make, but very worth it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make small dollops of honey and salted caramel on parchment paper on a plate and freeze them.

Step 2

Preheat oven to 200°C.

Step 3

Put sugar in a pot and cover it with water.

Step 4

Heat it till it boils and let it simmer till caramel colour. Don't stir it till the color isnt reached.

Step 5

Meanwhile put almonds on parchment paper and let them roast in the oven for 5 minutes.

Step 6

When the caramel is ready, mix in the almonds, butter, salt and baking soda. If the sugar crystalizes just heat it until its melted and be careful it doesnt burn.

Step 7

Turn off the heat and pour it on parchment paper.

Step 8

Let it harden for about 2 hours and then break it into small pieces.

Step 9

Mix together flour, corn starch, baking powder and salt. This is your dry ingridents.

Step 10

In a stand mixer or with a hand mixer, on high speed, for about 5 minutes, cream together butter, honey and both sugars.

Step 11

When light in color and fluffy, add in the egg. When incorporated, add in the yolk, and when that one is incorporated too, add in the vanilla.

Step 12

Now lower the speed and slowely mix in the dry ingridients.

Step 13

Chop up milk chocolate.

Step 14

Then with a spatula mix in frezzed caramel, freezed honey, almond brittle and milk chocolate.

Step 15

Let it chill in the fridge for about an hour.

Step 16

Shape the dough into balls.

Step 17

Bake them at 180°C until they look baked (about 10 minutes i think)

Step 18

Enjoy them warm or cold:)