Almond Caramel Crisp Cookies

60g (2oz) unsalted butter, cubed 
80g (2.8oz) light brown sugar 
2 tbsp maple syrup 
1 ½ tsp Beyond Good Pure vanilla extract 
80g (2.8oz) ground almond flour 
1 tbsp all-purpose flour 
½ tsp fine salt 
170g (6oz) Beyond Good Vanilla and Almond Chocolate, chopped 

Preheat the oven to 347°F (175°C) and line a cookie tray with parchment paper.  
In a saucepan over low heat melt the butter.
Add the sugar, maple syrup and vanilla extract.
Cook over medium heat until the sugar dissolves, caramelises and a dark golden caramel forms, about 8-10 minutes.
Add the almond flour, flour and a pinch of salt. It should form a sticky dough.
Allow it to cool slightly, but not completely or it will get hard.
Use a small ice cream scoop or tablespoon measure to scoop the cookie dough.
Roll into balls and place onto the prepared cookie tray. They will spread a lot so leave enough space between each ball.
Bake for 8-12 minutes. Allow the cookies to cool completely until crisp.
Place the chocolate in a microwave-safe bowl and microwave on medium heat, stirring every 30 seconds until melted.
Dollop a spoonful of melted chocolate onto one cookie and sandwich it with another. Repeat with the remaining cookies.
Store in an airtight container for up to two weeks.