Start by beating the butter and almond flour until pale and smooth, should take 2-3 minutes. You can do this by hand or an electric beater.

Add one egg, vanilla extract, almond extract and beat until mix through.

Add the flour, sugar, baking soda and salt. Mix until combined.

Wrap the dough in cling wrap or in a zip lock bag. Chill in the fridge for at least 2 hours.

Preheat the oven to 170 deg c, line a baking tray with baking paper and set aside, beat the second egg in a bowl for the egg wash and set aside.

Remove the dough from the fridge and portion out 2 tablespoon worth of dough, roll between your palms and transfer to the baking tray. Flatten out the cookie dough balls and brush with egg wash. Top each piece with an almond and bake for 11-13 mins.

Once golden remove from the oven and let them cool on a wire rack.