Ingredients
| Almond Flour |
2 ½ C (275 g)
|
| Granulated Sugar |
1 C (200 g)
|
| Salt |
¼ tsp
|
| Lg Egg Whites |
3
|
| Vanilla Bean Paste (or substitute regular vanilla extract) |
2 tsp
|
| Almond Extract |
½ tsp
|
| Caramel Candies |
12
|
| Powdered Sugar |
½ C
|
Directions
- In a large mixing bowl, WHISK together the almond flour, sugar, and salt. SET aside.
- In a separate bowl, ADD the egg whites and cream of tartar. USE a hand mixer and WHIP until the egg whites reach stiff peaks.
- ADD the vanilla bean paste and almond extract, and MIX until just combined.
- FOLD the egg whites into the almond flour mixture until well combined. It will be thick and sticky, a bit like paste.
- USE a 1 TBSP cookie scoop to scoop 12 balls onto a parchment-lined cookie sheet. PRESS one caramel candy into the cookie dough balls. TOP with another 1 TBSP scoop of dough. CHILL for 1 hour.
- PREHEAT the oven to 325.
- After an hour, ROLL the cookies into a ball, making sure to seal the edges around the caramel. COAT them in powdered sugar.
- BAKE at 325-degrees for 20-22 minutes. Cookies won’t spread much but will have cracks on the surface. LET COOL for a few minutes, and ENJOY warm.