Ingredients
- 1¼ cups cake flour plus more for dusting
- 7 Tbsp unsalted butter, at room temperature
- ¼ cup granulated sugar
- ½ tsp pure almond extract
- 3 Tbsp whole milk
- 1 large egg, beaten
- 1 Tbsp finely chopped roasted almonds
- 1 Tbsp pearl sugar
How to Make It
- In a food processor, combine 1¼ cups flour with butter, granulated sugar and almond extract and pulse until a dough forms. Shape into a ball and flatten into a 1-inch-thick disk. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°. In a small bowl, beat the milk with the egg. Divide the cookie dough in half. On a lightly floured work surface, roll each piece of dough into a ¾-inch-thick log. Brush the logs with the milk-egg wash and sprinkle with almonds and pearl sugar. Cut logs into 2-inch pieces and arrange on a parchment paper-lined baking sheet. Bake cookies for 12 to 14 minutes, until barely golden. Transfer to a rack to cool before serving.