Makes 12 cookies
Ingredients and 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.
- 2 ½ C (275 g) Almond Flour
- 1 C (200 g) Granulated Sugar
- ¼ tsp Salt
- 3 Lg Egg Whites
- 2 tsp Vanilla Bean Paste (or sub regular vanilla extract)
- ½ tsp Almond Extract
- 12 Caramel Candies
- ½ C Powdered Sugar
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.