These little two-bite cookies are absolutely loaded with caramel flavour!
1 cup all-purpose (plain) flour
1/2 teaspoon bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup brown sugar
1 egg, lightly beaten
1/2 cup flaked almonds
Preheat oven to 180°C and line a cookie sheet with baking paper.
Heat butter in small saucepan over medium heat until melted. Whisk continuously until it becomes golden brown and tiny dark brown flecks appear in the butter. Remove from heat, whisk for another 30 seconds and transfer to a bowl. Let cool to room temperature.
Whisk together flour, bicarb soda, baking powder, salt and ground almonds.
In a mixing bowl, combine sugar and browned butter. Add egg and mix until combined. Add flaked almonds and stir to combine. Add flour mixture and mix with a spatula until just combined.
Roll dough into balls the size of a walnut. Place on prepared baking sheet, leaving 5cm between each cookie.
Bake for about 13 minutes. The cookies are done when the edges are light golden brown.
Remove cookies from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note: I browned the butter according to the instructions given here.