Almond Cookies

Directions

1. 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.
2. Preheat oven to 180 C.Line two baking sheets with parchment paper.
3. Reserve 1/4 cup almonds (about 28) for garnish. Place remaining 3/4 cup in a food processor; pulse until finely ground.
4. With an electric mixer, beat butter and sugar in a large bowl until fluffy.
5. Add whole egg and almond extract ; beat until smooth.
6. In another bowl, whisk together flour, baking soda, and salt.
7. Slowly add flour mixture to the butter mixture, beating just until incorporated.
8. Mix in ground almonds.
9. Using 1 teaspoonful per cookie, roll dough into balls.
10. Place onto prepared sheets, at least 1 inch apart.
11. Garnish each cookie with a reserved almond.
12. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies (discard excess white).
13. Bake until golden brown, 12 to 15 minutes, rotating sheets from and back to front halfway through.
14. Let cool slightly; transfer to a wire rack to cool completely.