Instructions
- In a large bowl, beat the softened butter with the brown sugar and sugar until creamy.
- Add the egg, egg yolk and almond extract. Whisk until well combined.
- In a separate bowl, combine the all purpose flour, almond flour, baking powder, baking soda and salt.
- Gradually incorporate the dry ingredients into the butter mixture. Mix until a smooth dough forms.
- Using an ice cream scoop, form 12–15 balls of dough.
- Roll each ball in the sliced almonds, making sure they are well coated. Place the dough balls on a baking sheet and refrigerate for at least 1 hour.
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Place the cookies on the baking sheet, leaving enough space between each one. Bake for 11–12 minutes, or until the edges are lightly golden.
- Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack.
- Once the cookies have cooled, generously dust them with icing sugar.
