Almond Cookies, from Dani
	
Ingredients
2 1/2 cups sliced almonds, toasted
1 1/4 cups cake flour
1 cup all-purpose flour
1 cup butter, slightly softened
3/4 tsp kosher salt
2 2/3 cup powdered sugar
1 large egg at room temperature
 
Stir together almonds and flours. Set aside.
 
Beat butter until soft and creamy. Add salt and powdered sugar until thoroughly combined, about 5 minutes, scraping the sides of the bowl as necessary. Add egg and mix until blended. Add flour and mix until just combined.
 
At this point, the recipe tells you to shape the dough into a rectangle and refrigerate it for 3 hours and then to slice it into little cookies. I've done it this way, but I've also made little patties out of the dough without refrigerating it, and I don't think one way or the other is significantly better. The cookies should be about 3/8 inch thick. If you have parchment paper, I'd recommend using it on the trays.
 
Bake the cookies at 400 degrees for 8 minutes, or until lightly (LIGHTLY) browned around the edges, switching the racks and rotating the baking sheets halfway through.
 
Let cool on baking sheets until set enough to transfer to wire racks.