Ingredients
Method
- Preheat oven to 160°C. Line 2 baking sheets with parchment.
- Combine flour, baking powder, baking soda and salt in a bowl.
- In the bowl of an electric mixer, cream butter with brown sugar until light and fluffy about 2 minutes.
- Add in egg and almond extract and beat to combine.
- Add in almond meal and stir.
- Gradually add in dry ingredients and mix on low until evenly combined.
- Form a ball with about 2 tablespoons of dough. Place on cookie sheet and flatten slightly with finger tips. Repeat with remaining dough.
- Using the tip of your thumb, make a hole as deep as you can get in each dough ball without poking through the bottom.
- Bake almond cookies for 10 minutes, then remove from oven.
- Meanwhile, unwrap the caramels and cut each one in half.
- Place 1/2 caramel pieces into each of the formed thumb prints. Return cookies to oven immediately and bake until caramels have melted and cookies are golden around the edges, about another 5 minutes.
- Transfer to a resting rack and let cool for 10 minutes.
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