Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.
In a large mixing bowl, combine 1 cup of unsalted butter and 1 cup of granulated sugar. Using your electric mixer, beat them together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Next, add 2 large eggs one at a time, mixing well after each addition. Then, stir in 2 teaspoons of almond extract.
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of table salt.
Gradually add the dry mixture to the butter mixture, stirring until just combined.
Using a cookie scoop or a spoon, portion out the cookie dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie.
Press a whole almond into the center of each cookie for a lovely presentation and extra crunch.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden brown.
Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
