Ingredients:

  • 1 cup (225g) unsalted butter, cool-room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure almond extract
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (115g) whole almonds, finely chopped and toasted
  • 2 tbsp (25g) granulated sugar
  • 24 whole (30g) blanched almonds

Instructions:

  1. Place the chopped almonds in a small saucepan over medium heat. Stir constantly for 3-5 minutes until fragrant and light golden brown, then remove from heat immediately.
  2. Cream the butter and 3/4 cup sugar together on medium-high speed until light and fluffy (about 3 minutes). Beat in the egg, almond extract, and vanilla extract until fully emulsified.
  3. Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture on low speed just until combined, then fold in the toasted chopped almonds.
  4. Cover the dough and chill in the refrigerator for 30 minutes to prevent spreading.
  5. Preheat oven to 350°F (175°C). Scoop 1-inch balls of dough, roll them in the extra 2 tbsp of sugar, and place on a baking sheet.
  6. Press one whole blanched almond into the center of each cookie and bake for 10-12 minutes until the edges are mahogany-colored.