Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-5 minutes.
3. Add the egg and almond extract to the butter mixture, mixing until well combined.
4. In a separate bowl, whisk together the almond flour, baking powder, and salt until evenly combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. If the dough is too sticky, chill it in the refrigerator for 15-20 minutes.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the palm of your hand, then press a few sliced almonds onto the top of each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.