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1
Position a rack in the middle of the oven and preheat to 350F.
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2
Spread the slivered almonds on a baking sheet and toast, stirring every 3 to 4 minutes, for about 10 minutes, or until fragrant and light brown.
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3
Remove from the oven, let cool, and then transfer to a food processor or electric mini-chopper.
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4
Add 1 tablespoon of the sugar and process to a fine, sandy texture.
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5
Set aside.
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6
In a bowl, using an electric mixer, beat the butter until soft and creamy.
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7
Gradually add the remaining sugar and beat until well blended, about 2 minutes.
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8
Add the whole egg and almond extract and beat until smooth.
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9
In another bowl, sift together the flour, baking soda, and salt.
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10
Add the dry ingredients to the butter mixture and mix with a rubber spatula until smooth.
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11
Add the ground almonds and mix well until a soft dough forms.
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12
Cover with plastic wrap and refrigerate for about 30 minutes, or until the dough has firmed up.
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13
(The dough may also be transferred to an airtight container and frozen for up to 1 month.
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14
Thaw before continuing.)
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15
Reheat the oven to 350F.
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16
Line 2 baking sheets with parchment paper.
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17
Pinch off 1-inch chunks of dough and lightly roll them between your palms into smooth balls.
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18
Place the balls on the prepared baking sheets, spacing them 2 inches apart.
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19
Use your thumb to make an indentation in the middle of each ball, reducing it to about half of its original thickness.
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20
To make the glaze, in a small bowl, lightly beat the egg yolk with the caramel sauce.
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21
Brush a little of the glaze on each cookie, and then place a whole blanched almond in the center of each indentation.
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22
Bake the cookies, 1 sheet at a time, for 10 to 11 minutes, or until they have spread out, cracked on top, and the glaze is golden brown.
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23
The cookies themselves will have just a touch of color.
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24
Remove from the oven and let cool on the pan for 10 minutes.
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25
Transfer the cookies to racks to finish cooling before serving.
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26
Store any left over cookies in an airtight container at room temperature for up to 3 days.
