Sift together all purpose flour, almond flour, baking powder, baking soda.
200 grams all purpose flour, 100 grams almond flour, 5 grams baking soda, 5 grams baking power
Add flours and combine.
Add salt and almond extract and combine.
3 grams coarse sea salt, 3 grams fine sea salt, ½ tsp almond extract
The cookie dough will be soft. Place it in the refrigerator for an hour to harden and be more manageable.
Using a cookie dough scoop, scoop cookie dough onto baking trays lined with a silicone mat.
Dip the tines of a fork into the flour and depress onto cookie ball, making a disk and a criss cross decoration.
2 Tbsp flour
Refrigerate individual dough discs on the cookie trays overnight to allow the starter to work the dough. You can also freeze the cookie dough into discs for future use.
Preheat oven to 350° F or 177° C.
Bake cookies for 12-15 minutes until done.
Remove cookies and allow to cool for 5 minutes before removing them from baking tray. Enjoy.