Preparation

• Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 large baking sheets with parchment.
• In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
• Process the almonds in a food processor until the mixture is like smooth peanut butter, about 2 minutes.
• In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), beat the almond butter and unsalted butter on medium-high speed until creamy, about 2 minutes. Add the sugars and beat until light and fluffy, 1 to 2 minutes. Add the egg and the almond extract, and mix on medium-low speed until incorporated. Add the flour mixture and mix on low speed until combined.
• Roll tablespoonfuls of the dough into balls and arrange about 2 inches apart on the prepared sheets. Press the tines of a fork into the dough in a crosshatch pattern to flatten them to about 2 inches wide, then press a whole almond into the center. Bake, switching positions and rotating the sheets halfway through, until the cookies are golden brown, 12 to 15 minutes. Cool on the baking sheets until firm, about 5 minutes, and then transfer to racks to cool completely, about 30 minutes. (The cookies can be stored in an airtight container at room temperature for up to 1 week.)