• Make-Ahead
• Vegetarian

Ingredients

COOKIES

1. 2 sticks unsalted butter, softened
2. 1 cup sugar
3. 2 cups almond flour (see Note)
4. 1 1/2 cups all-purpose flour
5. 1/2 tablespoon grated lemon zest
6. 1/2 teaspoon ground cinnamon
7. 1/4 teaspoon pure almond extract
8. Pinch of salt
9. 5 dozen whole blanched almonds

CARAMEL

1. 1 cup sugar
2. 1/4 cup water
3. 1/2 cup heavy cream

Directions

1. 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.
2. 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.
3. 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.

Make Ahead

The cookies can be kept in an airtight container for up to 3 days. The caramel sauce can be refrigerated for up to 1 week; rewarm before serving.

Notes

Almond flour is available at specialty food shops. To make your own, finely grind 2 cups of blanched almonds.