Caramellini

(*) Yields about 70 pieces.

Put the butter in a large, heatproof baking dish form.

Place sugar and water in a frying pan. Bring to a bubbling boil over medium heat, stirring. Then continue to cook for three min, stirring continuously until bubbling.

Pour 3/4 of the sugar mixture to the butter provided. Stir until ingredients are well combined.

Bring the remaining sugar mixture to a bubbling boil one more time. Continue to cook, stirring throughout, until a nice brown caramel is formed. Immediately remove from the heat and add the tree nut kernels. Mix well, then pour onto a parchment paper and cool.

Do not process the sugar-butter mixture until it has cooled a bit. Fold in eggs and vanilla pulp.

Mix flour, baking powder and salt. Stir half of this mixture into the sugar-butter mixture.

Put the cooled caramel nuts in a plastic bag form and crumble them with a rolling pin. Next, mix with the remaining flour and add to the dough form. Mix everything together to form a wet dough. Put this in the refrigerator with the lid closed for about thirty min until it is firm enough to form rolls.

Divide the cold dough in half and shape on a little flour into three long rolls about four cm in diameter. Wrap in plastic wrap and rest repeatedly in the refrigerator for 120 minutes.

Cut the rolls into 1/2cm thick slices. Place them a little bit apart from each other on a baking sheet covered with parchment paper.

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