|Butter||8 Ounce, softened (2 Sticks)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Caramel candies||12 , cut into quarters|
|Powdered sugar||1⁄2 Cup (8 tbs)|
1. Preheat oven to 375°F. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in vanilla and almond extract.
2. Add cake flour, salt, and almonds and mix until blended.
3. Shape dough into 1-inch balls. Press a piece of caramel into center of each ball and pinch dough to enclose. Place 1 inch apart on ungreased cookie sheets. Bake 8 to 10 minutes, or until edges just begin to turn golden brown. Remove to a wire rack to cool slightly, about 10 minutes. Roll in powdered sugar. Let cool completely.