Baked Crunchy Almond Biscuits

In the mixer bowl, put caramel cream, egg yolks, vanilla, butter, and sugar, and mix until smooth using a beater.

Add roasted coconut, baking powder, salt, and flour, and mix to get a smooth dough.

Cover the dough and refrigerate for 15 minutes.

Remove from the refrigerator and let it sit for a few minutes to reach room temperature.

Preheat the oven to 180 degrees Celsius and prepare shallow-rimmed baking sheets lined with parchment paper.

Form the dough into balls approximately 3 cm in size.

Place the egg white in a deep plate and beat it lightly with a fork.

Place the ground almonds in a wide plate.

Take a dough ball, coat it in the egg white, then roll it in the almonds to cover completely.

Place the coated balls on the baking sheet, leaving space between each piece.

Use your finger to press each ball to create a dent.

Bake the biscuits for 10 to 12 minutes until golden brown.

Allow to cool in the pans and then sprinkle with fine powdered sugar.