Directions

For the cookies:

1. Sift almond flour, potato starch, anise, and baking powder together in a bowl and set aside.

2. Cream butter, sugar, vanilla, lemon juice, and egg yolks in electric mixer until light and fluffy. Gradually fold in dry ingredients and knead the dough lightly.

3. Roll the dough into a log of about 2-1/2” diameter. Roll log in the chopped or diced almonds, then cover in plastic wrap and freeze for 30-45 minutes to harden.

4. Using a wire cheese cutter or sharp knife, cut the dough into 1/4-inch slices. Place on parchment or Silpat lined baking sheet about 1/2” apart. Gently reshape the cookies into a circular shape using your fingers. Bake for 15-17 minutes, until lightly golden. Remove from the oven and let cool completely.

For the dulce de leche:

1. Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart heavy bottomed saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Do not leave unattended.

2. Once the sugar has dissolved, add the baking soda and stir. Watch carefully as the mixture foams considerably. Reduce the heat to medium low and cook uncovered at a simmer. Stir occasionally.

3. Continue to cook for 45 minutes. Remove from heat, remove the vanilla bean and let sit cooling for 15 minutes.

4. Return to heat and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup (approximately 1 hour total cook time). Strain the mixture through a fine mesh strainer.

5. Store in the refrigerator in a sealed container for up to a month.

For assembly:

1. Scoop 1 tbsp Dulce de Leche into center of 1 cookie. A mini ice cream scoop or melon baller works well for this. Place the second cookie on top and gently press down. Dust with confectioners' sugar if desired.

2. Store refrigerated until ready for consumption. The sandwiches will last 1-2 weeks. Best to let sit at room temperature prior to eating.