How to make it

  • To toast the almonds, spread them on a rimmed baking sheet, and place in a 180 C oven. Remove when they're golden brown and fragrant, about 7-10 minutes.
  • Preheat oven to 180 C.Line two baking sheets with parchment paper.
  • Reserve 1/4 cup almonds (about 28) for garnish. Place remaining 3/4 cup in a food processor; pulse until finely ground.
  • With an electric mixer, beat butter and sugar in a large bowl until fluffy.
  • Add whole egg and almond extract ; beat until smooth.
  • In another bowl, whisk together flour, baking soda, and salt.
  • Slowly add flour mixture to the butter mixture, beating just until incorporated.
  • Mix in ground almonds.
  • Using 1 teaspoonful per cookie, roll dough into balls. See Photo
  • Place onto prepared sheets, at least 1 inch apart.
  • Garnish each cookie with a reserved almond. See Photo
  • In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies (discard excess white).
  • Bake until golden brown, 12 to 15 minutes, rotating sheets from back to front halfway through. See Photo
  • Let cool slightly; transfer to a wire rack to cool completely.
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    " It was good "
    smithsmile ate it and said...
    tried it,came out awesome!!
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