Almond Cookies

In a bowl, beat the softened butter with powdered sugar and salt until light and fluffy.

Add the egg and mix well.

Gradually fold in the almond flour and all-purpose flour (you can also add cocoa powder by substituting a portion of the all-purpose flour if you are making chocolate cookies, for example, 30g of cocoa and 30g less flour).

Knead into a smooth dough.

Roll into 50g balls, top with sliced almonds (optional), and chill in the refrigerator for 30 minutes to firm up.

Arrange on a baking sheet lined with parchment paper. You can flatten them slightly with a spoon.

Bake in a preheated oven at 160 °C for about 30 minutes, until the edges are golden brown.