Using an electric hand held whisk cream the butter and sugar together until pale and fluffy. Beat in the eggs until thoroughly incorporated, then add the almond extract and sift in the flour and ground almonds, mixing well until your mixture becomes a dough consistency.
Wrap in clingfilm and chill for 60 minutes. Pre-heat the oven to Gas Mark 3, 170°C, 150°C fan. Grease and line two baking trays with nonstick baking paper.
Remove the dough from the fridge and roll out to ½cm thickness on a well- floured surface. Use a 5-6cm diameter cookie cutter to cut out shapes. Being careful as you handle the raw cookies (the dough is very delicate), arrange them over two baking trays and place a blanched almond in the centre of each one, pressing in gently. Bake for 12-14 minutes until they are just starting to turn golden around the edges.
Remove from the oven and allow to cool on the trays for 10 minutes. Dust lightly with icing sugar before serving.
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