Almond Cookies with Caramel Dipping Sauce
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 2 cups almond flour (see Note)
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure almond extract
- Pinch of salt
- 5 dozen whole blanched almonds
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- Meanwhile, make the caramel In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar, almond flour, all-purpose flour, zest, cinnamon, almond extract and a pinch of salt at moderately low speed until smooth.
- Transfer the dough to a work surface and divide it into thirds.
- Form each piece into a log; wrap the logs separately in plastic wrap.
- Refrigerate for at least 1 hour, until slightly firm.
- Meanwhile, make the caramel Preheat the oven to 300.
- Line 3 rimmed baking sheets with parchment paper.
- Cut each log crosswise into 20 pieces and roll into balls.
- Arrange the balls 2 inches apart on the baking sheets.
- Press an almond into each cookie.
- Bake for 45 minutes, rotating the pans twice, until the cookies are golden; let cool for 10 minutes, slide the parchment onto racks and let cool completely.
- Meanwhile, make the caramel In a saucepan, cook the sugar in the water over moderate heat, stirring, until the sugar is dissolved.
- Raise the heat to moderately high and cook without stirring until a medium-amber caramel forms.
- Off the heat, carefully pour in the cream and stir until smooth.
- Season with salt and transfer to a heatproof pitcher.
- Serve with the cookies.
butter, sugar, almond flour, flour, lemon zest, ground cinnamon, almond, salt, almonds, sugar, water, heavy cream
Taken from www.foodandwine.com/recipes/almond-cookies-caramel-dipping-sauce (may not work)