ALMOND LOVE KNOTS
Steps:
- Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.
- Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.
- Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.
- Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar.
- Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely.
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