Description
Delicate brandy snaps with a crisp caramel cookie shell and smooth almond cream filling. Elegant bakery-style treat made at home.
Ingredients
- Brandy snap cookies: ½ cup unsalted butter
- Brandy snap cookies: ½ cup brown sugar packed
- Brandy snap cookies: ¼ cup light corn syrup
- Brandy snap cookies: ½ cup all purpose flour
- Brandy snap cookies: ½ teaspoon ground ginger
- Brandy snap cookies: ½ teaspoon ground cinnamon
- Almond cream filling: 1 cup heavy whipping cream cold
- Almond cream filling: ¼ cup powdered sugar
- Almond cream filling: ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a small saucepan over medium heat, melt the butter, brown sugar, and corn syrup, stirring until smooth and fully combined.
- Remove from heat and stir in the flour, ginger, and cinnamon until a smooth batter forms.
- Spoon small rounded teaspoons of batter onto the prepared baking sheets, spacing them well apart.
- Bake for 8 to 10 minutes until the cookies are bubbling and deep golden.
- Working quickly, lift one cookie at a time and roll around the handle of a wooden spoon or a metal tube. Let set until firm.
- Repeat with remaining cookies, reheating briefly if needed to soften.
- In a bowl, whip the cream, powdered sugar, and almond extract to stiff peaks.
- Pipe or spoon the cream into the cooled brandy snap shells just before serving.
Notes
- Fill the brandy snaps shortly before serving to keep them crisp.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European