INGREDIENTS

3 ½ cups whole meal cake flour
½ cup almond flour
350g unsalted butter
1 cup white sugar
2 eggs
1 egg white
100g almonds (about 90, 3 per cookie)
2 tsp almond extract
1 tsp baking powder
½ tsp salt

METHOD

Cream butter and sugar, add eggs, flour and rest of the ingredients except almonds and egg white.
You will need 2 baking trays and space in the fridge to place them.
Use 1 tbs of dough to create each cookie, decorate with 3 almonds, place on the tray covered with non stick aluminium liner. Place trays in the fridge for about 20 minutes.
Beat lightly egg white and use it to brush cookies.
Bake in 175°C (350°F) for about 30 minutes till they golden.

Let them cool down before serving.

Makes about 30 large cookies.

*Recipe originally from: Cooking For Engineers