Using an electric mixer, cream together butter, sugar, egg yolk, and almond extract together in a mixing bowl.

In a separate bowl, sift together cake flour, almond flour, and salt.

Gradually add the dry ingredients (step 2) into the wet ingredient (step 1).

Form the mixture into a dough disk. Then wrap the dough tightly with plastic wrap. Refrigerate for at least 2 hours.

Preheat the oven to 350°F. Line a baking sheet with parchment paper or grease it with cooking spray.

Take the chilled dough out of the refrigerator. Divide the dough into 15 equal parts. Roll each dough into ball shape and place it on the baking pan.

Press a raw almond into the center of each cookie dough. No need to press too hard. The harder you press, the more crack you’ll create around the edges.

Bake for 18-20 minutes or until the edges are golden brown.

Let cool for 15 minutes before serving. Enjoy!