- 1). Beat almond flour, salt and butter on medium speed to a coarse consistency.
- 2). Add one egg and almond extract. Mix at low speed until just blended.
- 3). Combine flour, sugar, and baking soda and sift into the flour mixture. Mix until just blended.
- 4). Wrap dough in plastic wrap or wax paper. Chill in refrigerator or freezer for one to two hours.
- 5). Preheat the oven to 325 degrees Fahrenheit. Line the cookie sheet with parchment paper, or coat it with non-stick cooking spray, butter or margarine.
- 6). Roll the dough into 1-inch balls and place them on the cookie sheet. Flatten each ball with a cup to make rounds. Press a whole or slivered almond, or sprinkle a few slivered almonds on the top of each cookie.
- 7). Beat another egg in a small bowl and paint the tops with the egg mixture.
- 8). Bake for 13 to 15 minutes or until edges are light golden brown. Cool for 5 minutes and remove from cookie sheet.
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