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In a large mixing bowl, whisk together the almond flour, sugar, and salt. Set aside.
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In a separate bowl, add the egg whites and cream of tartar. Use a hand mixer and whip until the egg whites reach stiff peaks.
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Add the vanilla bean paste and almond extract and mix until just combined.
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Fold the egg whites into the almond flour mixture until well combined. It will be thick and sticky a bit like paste.
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Use a 1 TBSP cookie scoop to scoop 12 balls onto a parchment-lined cookie sheet. Press 1 caramel candy into the cookie dough balls. Top with another 1 TBSP scoop of dough. Chill for 1 hour.
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Preheat the oven to 325.
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After an hour, roll the cookies into a ball making sure to seal the edges around the caramel. Coat them in powdered sugar.
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Bake at 325 for 20-22 minutes. Cookies won’t spread much but will have cracks on the surface. Let cool for a few minutes and enjoy warm.
