> 1 cup (2 sticks) unsalted butter, softened
> 1 cup sugar
> 1 tsp salt
> 1 large egg
> 1 tsp vanilla extract
> 1 tsp almond extract
> 1 cup almond flour
> 1 cup gluten-free flour blend
> 2 cups sliced almonds
Preheat oven to 350°F. In a medium bowl, mix the butter, sugar, and salt until creamy. Beat in the egg and extracts. Mix in the almond flour and gluten-free flour until well combined.
Transfer dough to a large sheet of parchment, arranging in a rough rectangle. Place another large sheet of parchment on top. With rolling pin, roll into approximate 12x19-inch rectangle.
Remove top sheet of parchment and transfer dough, on parchment, to 12x19-inch rimmed baking sheet. Gently press dough to fill pan and even out shape. Sprinkle the sliced almonds on top and gently press them into surface of dough. With a pizza cutter or large knife, cut dough into approximately 1½-inch squares.
Bake cookies 25–30 min., until almonds are golden and edges are set. Place baking sheet onto wire rack. With pizza cutter or large knife, go over cuts once more. Let cool completely in pan on wire rack. Store in a sealed container at room temperature for up to 1 week.
When cookies are completely cool, lightly dust with gluten-free confectioners’ sugar.