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1 Place The Almond Flour, Salt, And Butter Into An Electric Beater With A Paddle Attachment And Beat On Medium Speed For Three Minutes. The Mixture Will Become Course And Chunky Looking. 2 Add One Of The Eggs, Reserving The Other For Later, And The Almond Extract. Mix On Low Speed Until Just Incorporated. 3 Sift Together The Flour, Sugar, And Baking Soda Then Add To The Butter Mixture At Low Speed. Mix Until Just Combined. 4 Take The Dough And Flatten It Into A Disc And Wrap In Plastic Wrap. Place It In The Refrigerator For Two Hours To Chill. 5 Preheat The Oven To 325F. Line A Baking Sheet With Parchment Paper. Place The Other Egg Into A Bowl And Beat It. 6 Take Pieces Of Dough And Roll Them Into Balls About A Half-Inch Wide. Place Them On The Sheet About And Inch Apart And Then Press Them Down Slightly With Your Palm To Make A Coin Shape. 7 Place A Slivered Almond Onto Each Cookie And Lightly Press It Into Place, Then Paint The Surface Of The Cookie With Some Of The Beaten Egg Using A Pastry Brush Or Your Finger (This Will Give The Cookie A Lacquered Appearance Once It Bakes). 8 Bake For 13-15 Minutes Or Until The Edges Just Being To Tan. Cool On The Sheet On A Wire Rack.
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