Snack: Almond Cookies with Caramel Dipping Sauce

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Almond Cookies with Caramel Dipping Sauce

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 sticks unsalted butter, softened
1 cup sugar
2 cups almond flour (see Note)
1 1/2 cups all-purpose flour
1/2 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon pure almond extract
Pinch of salt
5 dozen whole blanched almonds

Instructions

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