If you’ve never made these cookies before, go to the notes and see the “Tips for Success”

1. In a food processor or stand mixer with the paddle attachment, blend almond flour, all-purpose flour, cane sugar, baking powder, and kosher salt.
2. Add the butter cubes, a few at a time, and pulse (or mix) until mixture resembles wet sand.
3. Mix in eggs and almond extract until fully incorporated (it will be a peanut butter cookie-like consistency).
4. Transfer the cookie dough to a bowl.
5. Using a 1.5 tablespoon cookie scoop, scoop onto lined baking sheets.
6. Freeze dough 10–20 minutes and preheat the oven to 325°F.
7. Lightly press cookies, brush with egg wash, and top with one almond slice.
8. Bake at 325°F for ~20 minutes until edges are lightly golden.
9. Cool on pan 5–10 min, then transfer to a cooling rack.