Mix the butter and sugar in the bowl of a stand mixer with a paddle attachment until creamy and fluffy. Add egg yolks, almond extract, salt, & beat until smooth.

Sift the flour, cornstarch, and almond flour into the mixer’s bowl. Add the measured baking powder and baking soda. Mix on low speed until combined.

Remove the paddle attachment and scrape it clean to get all the batter.

Scrape the sides of the bowl and gently knead the dough to form a ball.

Shape the dough into a nice even rectangle and wrap it in plastic wrap.

Chill the dough in the fridge for at least 1 hour. Preheat oven to 375°F/190C.

Take cookie dough out and remove the plastic wrap. Cut into 16 equal squares.

Using the palms of your hands, form each square into a ball. Place on a baking tray/s lined with parchment paper 1.5-2 inches apart from each other.

Flatten each ball with your hand. Brush them with egg yolk wash.

Press 1 almond into the center of each cookie. Bake the cookies for 12 minutes.

Let cool for 5 minutes, and transfer to a wire rack to cool completely. Enjoy!