Tarallucci with salted caramel

Ingredients:

Cookie

• 220 g butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 and 3/4 cups premium flour
• A pinch of salt

Caramel sauce

• 1.5 cups granulated sugar
• Juice of 1 lemon
• 1/4 cup heavy cream 33%
• 165 g butter, cut into pieces
• 2 tablespoons of rock salt

Preparation:

1. Preheat oven to 160°C.
2. In the bowl of a mixer fitted with a paddle attachment (the one that looks like a peace sign) Add the butter, powdered sugar, and vanilla. Beat the butter, sugar, and vanilla until smooth, about 3-4 minutes. Remove the mixer and use a silicone spatula to fold in the flour and salt. Work quickly and gently to ensure the flour is just incorporated.
3. Transfer the dough in several batches to a pastry bag fitted with a large star tip. Pipe the dough into 5cm diameter rings onto an ungreased baking sheet. Bake the cookies for 12-15 minutes or until golden brown. Then cool completely.
4. Caramel sauceIn a large saucepan, combine sugar, lemon juice, and 1/4 cup water. Bring to a boil. Now be careful and do not shake the pan too often, as this can lead to strong crystallization of the sugar..
5. When the mixture boils, the water will begin to evaporate and the sugar will turn brown, or caramelize. Be patient; this will take some time, 12 to 15 minutes. Keep an eye on the sugar! The sauce can go from golden to burnt very quickly. Relax and enjoy – you're walking a fine line, and it's exciting!
6. Gradually, the sugar will begin to turn golden, then light brown, and then a shade darker. At this point, remove the pan from the heat and immediately add the heavy cream. The sauce will bubble like crazy as you add the cream. Whisk until smooth, then add the butter two pieces at a time, mixing thoroughly after each addition.
7. For servingPlace 4-5 cookies on each plate and add a small bowl of 1/4 cup caramel sauce. Sprinkle the sauce with salt. Try not to eat all the cookies at once!