In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and almond extract and mix until well combined.

Gradually add the flour mixture to the butter mixture, stirring until a dough forms.

Preheat your oven to 350°F (180°C).

Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with the palm of your hand.

If using sliced almonds, press a few onto the top of each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden brown.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, store the cookies in an airtight container at room temperature for up to a week.