Gluten-free almond cookies

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 110 g unsalted butter at room temperature
• 0.5 cups of sugar
• 60 g of cream cheese at room temperature
• 0.5 tsp almond extract
• 1 large egg
• 0.5 cup almond petals

Preparation:

1. In a small bowl, combine the almond and coconut flours. In a medium bowl, combine the butter and sugar and beat with an electric mixer until light and fluffy, 2-3 minutes. Add the cream cheese and continue beating until smooth, about 1 minute. Add the almond extract and egg and beat until fully incorporated. Add the flour mixture and knead until smooth, 1-2 minutes. Gently fold in the flaked almonds.
2. Transfer the dough to a sheet of parchment or waxed paper and, using the paper as a guide, shape the dough into a 25 x 5 cm log. Wrap the log in plastic wrap and place in the freezer to firm up, about 45 minutes.
3. Position a rack in the middle of the oven and preheat the oven to 175°C. Line a baking sheet with parchment paper.
4. Cut the dough into 1-cm-thick slices and arrange them on the prepared baking sheet. Bake until the edges are golden brown, 18-20 minutes. Let cool and serve. The cookies will firm up as they cool.
   
   Note
   
   These cookies have a low spread when baked, so you can fit 16 on one baking sheet.