1 cup flour
1/2 cup finely powdered blanched almonds
1/2 cup unsalted butter,softened
3/4 cup sugar
1 egg
1 tsp almond extract
1/2 tsp baking soda
1/2 tsp salt
pinch of salt
Almond coating:
2 egg whites
1 cup sliced almonds
In a bowl, cream butter, sugar and almond extract until combined. Add the flour and the almond powder; mix just until its starts to form a dough.
Cover, and chill in the fridge for an hour.
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
Divide the dough into even little balls.
Lightly whip the egg whites and pour into a shallow dish. In another plate, add the sliced almonds.
Dip each ball in the egg whites, and then in the sliced almonds. Gently press the almonds a little flat onto the parchment paper.
Bake for 12 to 15 minutes or until the cookies are a golden brown. Transfer them on to a cooling rack.
Cool completely and store them in air tight container. It stays fresh for up to a week. Enjoy!
