Ingredients
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170g buttersoftened
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seeds from 1 vanilla pod
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200g milk chocolatetablet
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180g brown sugar
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1 egg
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320g flour
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1 tsp baking powder
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a pinch of fleur de sel
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75g crushed pecansalmonds
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Toppings:
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60g almonds
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165g dulce de lechemilk caramel
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100g almond butterwhole
Directions
Indulge in these delightful Tart Cookies, where the rich flavors of milk chocolate, pecans, and almonds are perfectly complemented by a luscious topping of dulce de leche and almond butter. Baked to perfection in a steam oven, these cookies offer a delightful blend of crunchy and creamy textures, making them an irresistible treat for any occasion.
Ingredients
| 170g butter | |
| seeds from 1 vanilla pod | |
| 200g milk chocolate | |
| 180g brown sugar | |
| 1 egg | |
| 320g flour | |
| 1 tsp baking powder | |
| a pinch of fleur de sel | |
| 75g crushed pecans | |
Toppings: |
|
| 60g almonds | |
| 165g dulce de leche | |
| 100g almond butter | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Cut the softened butter into pieces. Aside, chop the milk chocolate and pecans. |
|
2
|
Into the bread pan of the breadmaker, add the baking powder, flour, softened butter, vanilla seeds, brown sugar and the egg. |
|
3
|
Select the manual mode of the breadmaker (SD-YR2540 menu 30) for 30 minutes. |
|
4
|
Half-way during the kneading phase, fold in the milk chocolate and pecans into the bread pan. |
|
5
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When the dough is ready, shape the cookie dough into a log and wrap it in plastic wrap. Refrigerate the cookie dough for 30 minutes. |
|
6
|
Meanwhile, preheat the oven to 180°C on OVEN mode. |
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7
|
Slice the cookie dough and place the slices in a staggered pattern on a baking tray lined with parchment paper. Bake for 12 minutes. |
|
8
|
Once the cookies are cool, for the final touch, use a piping bag to decorate the cookies with dulce de leche, almond butter, whole almonds, and pecans. |
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