Blend butter and sugar in a mixer or food processor, or even by hand. Whisk in the mascarpone, nuts, and salt. Slowly incorporate the flour until the dough is pliable by hand. Sprinkle a little flour out onto a work surface, roll out the dough, and press cookies. Don’t forget to press a window with a smaller cookie press into half the cookies so that each cookie bottom will have a top.
Bake at 325 for about 13 minutes. Cool.
Assemble cookies simply by spreading a little room temperature caramel onto the lower cookie and place a windowed cookie on top.
Chocolate Drizzle
Melt the chocolate. While hot and syrupy, take a fork and quickly drizzle across prepared cookies.
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Notes
These cookies will keep in the fridge for several weeks!