Ingredients
1 1/4 cups unbleached all-purpose flour
1/2 cup almond flour
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup confectioners' sugar
1 large egg, room temperature
1/2 teaspoon pure almond extract
3/4 teaspoon pure vanilla extract
24 whole almonds
Fine sanding sugar, for sprinkling
Preparation
Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together both flours and salt. Beat butter with confectioners’ sugar on medium speed until light and fluffy, about 3 minutes. Add egg and both extracts; beat until combined (mixture may appear curdled). Reduce speed to low; beat in flour mixture just to combine. Drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving 1 inch between each cookie. Lightly press 1 almond into center of each; generously sprinkle tops with sanding sugar.
Bake, rotating sheets and rack positions halfway through, until cookies are set and golden on bottoms, 22 to 25 minutes. Let cool 5 minutes on sheets; transfer to a wire rack and let cool completely, about 30 minutes. Cookies can be stored in an airtight container at room temperature up to 1 week.
