Cream butter with egg yolk, sugar and almond extract in a large mixing bowl and then sift salt, cake flour, almond flour and baking soda.
Combine all the ingredients together and then knead into a dough. Cover with plastic wrapper and refrigerate for 1 hour (optional in winter).
Pre-heat oven to 170 degree C.
Divide the dough into 16 similar pieces and then shape each one into a round ball. Slightly flat with fingers (or if you prefer a cuter pattern, you can use forks). Then decorate whole almond in the center. Optionally, brush the egg wash.
Bake for 18 to 20 minutes and then let the cookies stay in the oven for another 10 minutes. Transfer to cooling rack until completely cooled. Then package with air-tight container.
The recipe is firstly published in 2014 and re-publish with new recipe and photo in 2018.The Nutrition Facts is based on each single cookie.