Yields 12 cookies
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 sub 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 1 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 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.
Recipe courtesy of The Incredible Egg
