Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, almond extract, and vanilla extract to the butter mixture and beat until fully incorporated.
- Whisk the all-purpose flour and salt together in a separate bowl, then gradually add to the wet ingredients, mixing on low speed until a soft dough forms.
- Prepare the almond filling by combining almond flour, powdered sugar, softened butter, and egg yolk in a small bowl until it forms a thick paste.
- Scoop about two tablespoons of dough, roll into a ball, and place on the prepared baking sheets, spacing them about two inches apart.
- Create a deep indentation in the center of each cookie ball.
- Spoon about one teaspoon of the almond filling into the center of each cookie.
- Press sliced almonds onto the top of the filling and edges of the dough.
- Bake for 12 to 14 minutes until edges are barely golden brown.
- Let cool on the sheet for five minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Ensure ingredients are at room temperature for best results. Toasting almonds enhances flavor. Do not overbake for a chewy texture.