Chinese Almond Cookies

Combine flour, salt, and baking soda in a small bowl and whisk together to incorporate the leavening agent evenly.

Cream together butter and sugar in a large bowl using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Add beaten eggs and almond extract to the creamed butter and sugar, mixing until fully incorporated.

Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or using the mixer on low speed until a stiff dough forms.

Preheat oven to 350°F (175°C) while finishing the dough preparation.

Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet.

Press one blanched almond gently into the center of each dough ball, flattening it slightly to create a disc shape.

Bake cookies for 10-12 minutes until the edges are lightly golden but the centers remain pale.

Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.