Step 1

Place the almond flour, butter, and salt into the bowl of a stand mixer with the paddle attachment. Beat on low speed for 3 minutes. The mixture will be coarse and chunky looking.

Step 2

Add one of the eggs, reserving one for later, and the almond extract. Beat together until just incorporated.

Step 3

Whisk together flour, sugar, and baking soda in a medium bowl and add to the stand mixer. Mix until just combined.

Step 4

Pour mixture out onto saran wrap and form into a disc. Wrap it up and chill in the fridge for 2 hours.

Step 5

Preheat oven to 325 °F and line baking sheets with parchment paper or silicone baking mats. Beat the egg you saved in a small bowl and have a pastry brush ready.

Step 6

Take pieces of dough and roll them into balls, about 1 inch wide. Place on the prepared baking sheet and gently press them down with your palms to flatten into coin shapes.

Step 7

Take your pastry brush and brush the tops of the cookies generously with the egg wash then place a sliced almond on top, pressing gently to keep it in place.

Step 8

Bake for 15-17 minutes or until the cookies start to turn a dark golden color on top.

Step 9

Remove and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Store in an airtight container for up to 2 weeks.