Ingredients

For the cookies:
• 1 cup (225g) almond flour (blanched, super-fine)
• ¼ cup (30g) tapioca starch or cornstarch
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick / 115g) unsalted butter, softened
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• ½ tsp almond extract
• Optional: 2 tbsp sliced almonds for topping

For the glaze:
• ¾ cup (90g) powdered sugar
• 1–2 tbsp milk or almond milk
• ¼ tsp almond extract

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a bowl, whisk almond flour, tapioca starch, baking powder, and salt.
In a stand mixer, beat butter and sugar until light (~2 min). Add egg yolk, vanilla, and almond extract; mix well.
Gradually add dry ingredients; mix until a soft dough forms. Chill 15 min (dough will be slightly sticky).
Scoop 1-tbsp portions; roll into balls. Place 2″ apart on sheet. Flatten slightly with palm. Press sliced almonds on top if using.
Bake 12–14 minutes until edges are golden. Cool 5 min on pan, then transfer to rack.
Glaze: Whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cookies. Let set 15 min.