Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (57g) almond flour
  • 1 large egg yolk
  • 1 tablespoon milk or water
  • 24 whole almonds, blanched

Instructions:

  1. Cream the softened butter and granulated sugar together until light and fluffy.
  2. Beat in the egg and almond extract.
  3. In a separate bowl, whisk together the baking soda, salt, all-purpose flour, and almond flour.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing!
  5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  6. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  7. Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving some space between them.
  8. In a small bowl, whisk together the egg yolk and milk or water.
  9. Brush the tops of the cookies with the egg wash. Place an almond in the center of each cookie, pressing it down slightly.
  10. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.