Ingredients:

  • 300g superfine almond flour
  • 115g unsalted butter, softened
  • 100g granulated sugar
  • 50g egg, room temperature
  • 5ml vanilla extract
  • 2g almond extract
  • 2g baking powder
  • 1.5g fine sea salt
  • 120g powdered sugar
  • 30ml milk
  • 2.5ml vanilla extract

Instructions:

  1. Beat the softened butter and sugar on medium-high for 2–3 minutes until the mixture is pale and fluffy.
  2. Add the egg, vanilla extract, and almond extract; beat until fully incorporated and smooth.
  3. Sift in the almond flour, baking powder, and salt, mixing on low speed just until a soft dough forms.
  4. Scoop 1.5 tablespoons of dough, roll into smooth balls, and place them 2 inches apart on a parchment-lined baking sheet.
  5. Gently press the tops with the palm of your hand or a fork to achieve a uniform thickness.
  6. Bake in a preheated oven at 350°F (175°C) for 8–12 minutes until edges are light mahogany gold.
  7. Let the cookies cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely.
  8. Whisk powdered sugar, milk, and vanilla extract together, then drizzle over the cooled cookies.