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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 2 stick unsalted butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 cup almond flour
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tbsp grated lemon zest
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp almond extract
                                                                  • Yes No pinch salt
                                                                  • Yes No 5 dozen whole almond
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • MAKE THE COOKIES 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.
                                                                  • 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.
                                                                  Yields: 12cookies
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
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                                                                    cook
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                                                                    pour
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                                                                    stir
                                                                  • Yes No
                                                                    serve
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                                                                    paper

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