1 Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.
2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.
3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.
4 Chill the dough: Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.
5 Prep oven, baking sheet, egg: Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.
6 Flatten balls of dough onto cookie sheet: Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.
7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).
8 Bake at 325°F for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.
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