1 1/4 cups (310 ml) unbleached all-purpose flour

3/4 cup (180 ml) powdered almonds

1 pinch salt

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) icing sugar

1/2 teaspoon (2.5 ml) vanilla extract

1 egg

4 oz (115 g) milk chocolate, melted

28 blanched almonds, toasted

With the rack in the middle position, preheat the oven to 180°C (350°F). Line a cookie sheet with parchment paper.

In a bowl, combine the flour, powdered almonds and salt. Set aside.

In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the egg and beat until smooth and creamy. Using a wooden spoon, stir in the dry ingredients.

With floured hands, shape dough into balls, about 15 ml (1 tablespoon) each. Arrange on the cookie sheet. With the tip of a thumb, press the centre of each cookie.

Bake until the cookies start to brown, about 20 minutes. Let cool on cookie sheet.

Using a spoon or a small pastry bag, fill the thumbprints with melted chocolate. Lay an almond on the chocolate. Let the chocolate harden for 2 to 4 hours.

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