INGREDIENTS
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120 g almond flour
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200 g confectioner's sugar
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100 g egg whites
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50 g white granulated sugar
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1 teaspoon caramel emulsion/extract
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For Filling:
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1/2 cup (113 g) unsalted butter, softened
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1/3 cup (90 g) dulce de leche, or caramel sauce
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1 cup (125 g) confectioner's sugar
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1/2 tsp vanilla extract
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pinch of salt
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6 to 8 almond roca candy, crushed
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For Ganache:
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1/4 cup (45 g) semi-sweet chocolate chips
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2 to 3 tbsp ( 30 - 45 ml) cream
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Gold color mist, optional
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melted chocolate, optional