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["In a small mixing bowl, whisk together the flour, baking soda and cocoa powder.", "With an electric mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy and creamy. Mix in half the flour, then the almond extract and egg. Beat in the rest of the flour, stopping once the dough is well-mixed and there are no pockets of dry flour remaining.", "Divide the dough into 2 pieces. Roll each into a 1 1/2"" thick log, wrapping tightly in plastic wrap, and refrigerate for at least 3 hours.", "Preheat the oven to 325u00b0F and lay parchment paper on a cookie sheet.", "Slice the cookie logs into 1/4""-thick slices crosswise. Space the cookies on the parchment paper 1-2"" apart.", "Bake at 325u00b0F for 18-22 minutes, or until the tops of the cookies are just barely firm. Allow to rest for 5 minutes before transferring to a wire rack to cool completely."]
