Ingredients:

  • 225g unsalted butter, softened but cool
  • 60g powdered sugar
  • 1 tsp pure almond extract
  • 1/2 tsp vanilla extract
  • 190g all-purpose flour
  • 65g cornstarch
  • 1/4 tsp salt
  • 120g powdered sugar, sifted (for glaze)
  • 1/2 tsp pure almond extract (for glaze)
  • 2 tbsp whole milk

Instructions:

  1. Preheat your oven to 175°C and line two baking sheets with parchment paper.
  2. Whisk 190g flour, 65g cornstarch, and 1/4 tsp salt in a medium bowl until light and airy.
  3. Beat 225g cool room temp butter and 60g powdered sugar on medium speed for 3 minutes until pale and fluffy.
  4. Incorporate 1 tsp almond extract and 1/2 tsp vanilla until the scent wafts up.
  5. Turn the mixer to low and add the flour mixture in two batches until no white streaks remain.
  6. Roll the dough into 24 small balls (about 2.5cm) and place them on the sheets.
  7. Use the bottom of a glass dipped in flour to gently press each ball into a thick disc.
  8. Bake for 10 minutes until the edges are just set but still pale.
  9. While the cookies cool, whisk 120g powdered sugar, 1/2 tsp almond extract, and 2 tbsp milk until smooth and glossy.
  10. Dip the cooled cookies into the glaze and let them sit until the glaze is matte and firm.