Caramel Apple Cookie


Cookie Method
  • Mix together the dried apple, water, molasses and Sapore Aroldo. Set aside. 
  • Cream the butter, liquid whole eggs, cardamom and Tegral AP WG CL Cookie Base for 1 minute on low speed. Scrape the bowl. 
  • Mix for one more minute on low speed. 
  • Add the toasted walnuts, dried apple mixture and chopped Belcolade Amber. Mix just until combined. 
  • Scoop with the blue haddle scoop – 75g. 
  • Press into the cookie bar mould. 
  • Bake in the deck oven for 12-15 minutes.

Decoration Method
  • Dip the bottom of the frozen cookie in tempered Belcolade Amber. 
  • Drizzle more on top.

About this Recipe:

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