Delicious Pistachio Caramel Sandwich Cookies

In the mixing bowl with the paddle attachment, combine all dry ingredients: the all-purpose flour, cornstarch, almond flour, coconut sugar, and salt. Make sure they are well mixed to ensure even distribution.

This step is crucial as it forms the base for your cookies.

Add the cold, cubed butter into the dry ingredient mixture. Mix on speed 2 until you achieve a fine, damp crumb, resembling almond meal.

Ensure there are no visible pieces of butter as this is what will create a tender texture.

Pause to scrape down the sides and bottom of the bowl with a silicone spatula. Continue mixing to achieve an even crumb.

Next, add the lightly beaten egg and mix for approximately 1 minute. This will bring the dough together, but be careful not to overmix.

Wrap the dough in plastic wrap and shape it into a slab about 2 cm thick. Chill it in the refrigerator for at least 1 hour.

This step is important for the structure of the cookies.

Once chilled, divide the dough in half. Roll each portion between two sheets of parchment paper or PTFE mats to a thickness of about 2 mm.

Use thickness guides if necessary and periodically peel the paper to prevent sticking.

If the dough warms, freeze it for 10 minutes before continuing.

After rolling, freeze the sheet for 20 minutes. Then, use a round cutter to cut circles with a diameter of 7 cm.

Re-freeze the cutouts briefly to ensure they maintain their shape during baking.

Arrange the cut cookies on a perforated mat and cover them with a second mat. Bake in a preheated oven at 160°C (approximately 320°F) for 20-25 minutes.

Look for an even, golden color; the cookies should not be pale.

Once baked, allow the cookies to cool completely on the tray before transferring them to a wire rack.

This ensures they finish setting up and helps prevent breaking.