Ingredients
The following ingredients have 9 Servings
- 1 cup 2 sticks unsalted butter, room temperature
- 1/3 cup mashed ripe banana (about one small)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Fat Toad Farm caramel
- fleur de sel or Maldon salt
Instruction
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Beat the butter and sugar together until light and fluffy. Add the banana and vanilla and beat until light in color - about a minute longer.
- in a small bowl, mix together both types of flour, salt, and cinnamon together.
- Add the flour mixture into the butter mixture and beat well.
- Form into a large log using plastic wrap and freeze for about an hour.
- Cut slices of the cookies just over 1/4 inch thick and place cut side down on the baking sheets.
- Bake for about 11 minutes on one side, flip, and bake for 1 - 2 minutes longer on the other side.
- Leave to cool on a wire rack.
- Top with a dollop of caramel and spread. Top with salt.
