Roast the almonds in a pan without fat until golden brown and set aside. Cut the dried apples into small pieces and the caramels into small squares.
Beat both kinds of sugar with the butter until fluffy, add the eggs one by one. Then add all the remaining ingredients except the glaze and mix with the dough hooks until a homogeneous dough is formed. Place in the refrigerator for 30 minutes.
Preheat the oven to 175 °C top/bottom heat (150 °C convection oven).
Line a baking tray with baking paper and cut out walnut-sized balls with two tablespoons and flatten them a bit on the tray (leave space, the cookies will run apart a bit). Bake the cookies for about 13-16 minutes until light brown (not too long or they will set).
Let them cool first on the tray, then on a wire rack and drizzle with white chocolate icing if desired.
Preparation Tip:
As an alternative to the white chocolate frosting, the chai frosting from the apple chai scones can also be used for the baked apple cookies.
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