Ingredients

Scale

9 ounces (2 cups) of all purpose flour
3 ounces (scant 1 cup) blanched almond flour
1 teaspoon baking powder
½ teaspoon salt
8 ounces butter (1 cup) softened to room temperature
1 cup granulated sugar (7 ounces)
1 egg, at room temperature
3 tablespoons toasted slivered almonds
1 ½ teaspoons almond extract
1 egg yolk, whisked with a fork

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Instructions

Preheat the oven to 350 and move the oven rack to the middle shelf.
Whisk together the flour, almond flour, baking powder, and salt in bowl and set aside.
In a stand up mixer or in a large bowl with a handheld mixer, cream the softened butter and sugar with the paddle attachment on medium high speed (#6 or #8 on stand mixer) until light and fluffy, about 4-5 minutes, stopping and scraping the butter down a couple of times to make sure it is evenly whipped.
Add the egg and the almond extract and mix in until fully incorporated, about 30 seconds. Your mixture should look like creamy, thick buttercream.
Add the flour mixture and mix on the lowest setting until the dough just comes together, about 30 seconds. If there is a little bit of flour left unincorporated, you can mix it in by hand.
Scoop out the dough with a cookie/ice cream scoop and place them on a non-stick or parchment-lined baking sheet. I use a generous 2 tablespoon scoop, which makes nice oversized cookies. (If you want to use a smaller scoop, bake the cookies for a couple of minutes less.) You should yield about 18 cookies.
Flatten the dough with the bottom of a glass. (I put a piece of plastic wrap under the glass first to keep the cookie dough from adhering to the glass.)
Use a pastry brush (or a fork) and brush the cookies with the egg wash and then sprinkle the cookies with the slivered almonds.
Bake the cookies for 16-18 minutes until the cookies are a light golden brown around the edges. If you’re making smaller cookies, decrease the cooking time by 2-4 minutes.
Transfer the cookies to a cooling rack and let them cool completely before storing them in a container. The cookies will keep fresh for several days.

Notes

*Make sure if you are scooping the flour, to stir the flour first and then scoop into the measuring cup and level it off with a straight edge, like a butter knife.

*I’ve cooked these cookies for various amounts of time and decided the buttery flavor is best when there is a deep golden color around the edges. But this cookie is very forgiving and tastes good at all stages, soft and a little undercooked, a little golden, and deeply browned.

*This cookie dough freezes well. Scoop and then flatten the balls of dough. Freeze them on a tray in one layer until hard. Then put them in a freezer bag. When you are ready to bake, brush the tops with egg yolk and sprinkle with nuts. You will need to cook them for a couple minutes longer but you can bake them straight from the freezer.