Almond Caramel Crisp Cookies

Ingredients

1. Unsalted Butter, cubed  - 2oz (60g)
2. Light Brown Sugar - 2.8oz (80g)
3. Maple Syrup - 2 tbsp
4. Beyond Good Pure Vanilla Extract - 1 ½ tsp 
5. Ground Almond Flour - 2.8oz (80g)
6. All purpose flour - 1 tbsp
7. Fine Salt - ½ tsp
8. Beyond Good Vanilla and Almond Chocolate, chopped - 6 oz (170g)

Method

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