Chinese almond cookies

Ingredients:

• 1 and 3/4 cups premium flour
• 1/4 cup almond flour, toasted and cooled
• 1 teaspoon coarse salt
• 0.5 tsp baking powder
• 1 and 1/3 cups granulated sugar
• 220 g unsalted butter at room temperature
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1 teaspoon almond extract
• 12 whole almonds for garnish

Preparation:

1. Whisk together the wheat and almond flours, salt and baking powder.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes. Without stopping the mixer, add the egg and continue beating until smooth. Add the vanilla and almond extracts and mix. Turn off the mixer, immediately add the flour mixture and mix on low speed until the dough is smooth. Scrape down the paddle and the bottom of the bowl to ensure everything is combined.
3. Using a cookie scoop or your hand, form the dough into 12 balls. Chill in the freezer for 30 minutes or store frozen, tightly wrapped, for up to 2 weeks.
4. Preheat oven to 175°C.
5. Place the dough balls on baking sheets, spacing them 2 inches (5 cm) apart. Bake until the cookies begin to spread, 5–7 minutes.
6. Top each cookie with an almond and continue baking until golden brown around the edges, another 6–8 minutes. Let the cookies cool and enjoy!
   
   Almond flour:
   Toast the almond flour in a small skillet over medium-low heat, stirring occasionally, until fragrant and light golden brown, 7–10 minutes. Let cool completely before using.
   
   If you are using raw almonds, toast them until fragrant, 7 to 10 minutes.