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

1. 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.
2. Transfer the dough to a work surface and divide it into thirds.
3. Form each piece into a log; wrap the logs separately in plastic wrap.
4. Refrigerate for at least 1 hour, until slightly firm.
5. Meanwhile, make the caramel Preheat the oven to 300.
6. Line 3 rimmed baking sheets with parchment paper.
7. Cut each log crosswise into 20 pieces and roll into balls.
8. Arrange the balls 2 inches apart on the baking sheets.
9. Press an almond into each cookie.
10. 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.
11. Meanwhile, make the caramel In a saucepan, cook the sugar in the water over moderate heat, stirring, until the sugar is dissolved.
12. Raise the heat to moderately high and cook without stirring until a medium-amber caramel forms.
13. Off the heat, carefully pour in the cream and stir until smooth.
14. Season with salt and transfer to a heatproof pitcher.
15. 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)