Peel and cut your apples into ¼ to ½-inch cubes.

In a bowl, combine the diced apples with 3 tablespoons granulated sugar, 3 tablespoons brown sugar, lemon juice, 1.5 tablespoons unsalted butter, and 1.5 teaspoons ground cinnamon. Mix well.

In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until smooth, then add this to your apple blend.

Cook the apple mixture over medium heat until tender and thickened, about 5-7 minutes. Set aside to cool.

In a saucepan, combine 0.5 cup granulated sugar, 2 tablespoons granulated sugar, and 0.25 cup water over medium heat. Cook until golden brown, approximately 8-10 minutes.

Carefully remove from heat, stir in 0.5 cup heavy cream, 1 tablespoon unsalted butter, and 0.25 teaspoon kosher salt until well combined. Set aside to cool.

In a bowl, combine 1.25 cups almond flour, 1 cup tapioca flour, 1 teaspoon ground cinnamon, and 0.25 teaspoon kosher salt.

In a separate bowl, beat together 0.5 cup unsalted butter, 0.25 cup granulated sugar, and 2 tablespoons granulated sugar until creamy.

Incorporate 0.75 teaspoon vanilla extract and 0.25 teaspoon almond extract into the mixture.

Gradually fold the dry ingredients into the wet ingredients until just combined.

Preheat your oven to 350°F (175°C).

Scoop small portions of cookie dough onto a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown.

Once cooled, drizzle the homemade caramel sauce over the cookies.