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1
Meanwhile, make the caramel 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.
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2
Transfer the dough to a work surface and divide it into thirds.
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3
Form each piece into a log; wrap the logs separately in plastic wrap.
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4
Refrigerate for at least 1 hour, until slightly firm.
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5
Meanwhile, make the caramel Preheat the oven to 300.
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6
Line 3 rimmed baking sheets with parchment paper.
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7
Cut each log crosswise into 20 pieces and roll into balls.
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8
Arrange the balls 2 inches apart on the baking sheets.
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9
Press an almond into each cookie.
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10
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.
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11
Meanwhile, make the caramel In a saucepan, cook the sugar in the water over moderate heat, stirring, until the sugar is dissolved.
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12
Raise the heat to moderately high and cook without stirring until a medium-amber caramel forms.
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13
Off the heat, carefully pour in the cream and stir until smooth.
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14
Season with salt and transfer to a heatproof pitcher.
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15
Serve with the cookies.
