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1
Sift together the flour, sugar, and baking soda and set aside.
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2
Put the almond flour, butter, and salt into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture resembles cornmeal, about 3 minutes.
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3
With the machine running, add the egg and almond extract and mix until well incorporated.
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4
Turn the speed to low and add the flour mixture.
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5
Mix just until no traces of flour remain.
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6
Transfer the dough to a large sheet of plastic wrap, flatten into a 1-inch-thick disk, and wrap tightly in the plastic.
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7
Refrigerate until hard, at least 30 minutes or up to 3 days.
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8
When ready to bake, preheat the oven to 325F.
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9
Line two baking sheets with parchment paper.
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10
Form the dough into 1/2-inch balls and put 1 inch apart on the baking sheets.
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11
Use the palm of your hand to press the balls into 1-inch circles.
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12
Press 4 slivered almonds into each cookie, arranging them decoratively to form an X. Brush the tops of the cookies with the egg white.
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13
Bake the cookies until golden and crisp around the edges, about 15 minutes.
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14
Cool completely on the baking sheets on a cooling rack.
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15
The cookies can be stored in an airtight container for up to 3 days.
