- In a bowl, cream the butter, icing sugar, vanilla and salt with an electric mixer. Add the egg yolk and mix until smooth. With a wooden spoon, stir in the flour.
- On a work surface, form the dough into a log and cut into 24 equal pieces. Roll each piece into a ball and place in the cavities of a non-stick mini muffin tin. Press the balls down to evenly cover the bottom of each cavity. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Bake the cookies for 10 minutes or until the edges are starting to brown. Let cool on a wire rack.
- In a small pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Off the heat, gradually add the cream and butter. Watch out for splattering. Bring to a boil again, while stirring, until the caramel is smooth. Add the almond butter. Cook for 1 minute longer while stirring. Remove from the heat.
- Divide the caramel among the cookies, about 1 tsp (5 ml) per cookie. If needed, gently reheat the caramel to make this step easier. Top the cookies with the almonds before the caramel hardens. Refrigerate for 15 minutes.
- Lightly press on the edge of each caramel bite with the tip of a butter knife to unmould from the muffin tin. Place on a parchment paper-lined baking sheet.
- Drizzle the chocolate over each caramel bite. The caramel bites will keep for 1 week in an airtight container at room temperature or in the refrigerator.