• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the almond flour, all-purpose flour, cornstarch, baking powder, and salt and set aside.
  1/4 cup almond flour, 1 & 1/2 cup all-purpose flour, 1 & 1/2 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
• In a separate bowl, cream together the butter and sugar until light and fluffy.
  1/2 cup unsalted butter, 2/3 cup granulated sugar
• Beat in the egg, vanilla extract, and almond extract until well combined.
  1 large egg, 1/2 teaspoon vanilla extract, 1 & 1/4 teaspoon almond extract
• Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
• Scoop about 1/4 cup of cookie dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10 minutes, or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Make The Almond Icing

• In a medium bowl mix the powdered sugar with the milk and almond extract until you get a thick glaze.
  1 tablespoon milk, 1/4 teaspoon almond extract, 2/3 cup powdered sugar
• Spoon some glaze on top of each cookie and spread it gently to create a beautiful coating. Top with the sliced almond then allow that glaze to set completely before serving.
  2 tablespoons sliced almond