Ingredients 

• 1 ⅔ cups all-purpose flour (200 g)
• 1 cup almond flour (100 g)
• ½ cup sugar (100 g)
• 6 tbsp unsalted butter, softened (85 g)
• 1 ½ tsp baking powder (8 g)
• 1 medium tangerine (zest + 3 tbsp juice / ~50 ml)
• 1 medium egg
• Whole almonds (for topping)
• Powdered sugar (for dusting)

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👨‍🍳 Step-by-Step Method

1. Prepare the Dough

In a large bowl, combine all-purpose flour, almond flour, sugar, baking powder, and the finely grated zest of a tangerine. Add the softened butter, egg, and freshly squeezed tangerine juice. Mix until a soft, cohesive dough forms. It should be smooth and slightly fragrant.

2. Rest the Dough

Shape the dough into a rectangle or disc, wrap it in plastic wrap, and place it in the refrigerator for at least 1 hour. This helps develop the flavor and makes shaping easier.

3. Shape the Cookies

Preheat your oven to 350°F (180°C). Remove the dough from the fridge and divide it into small portions (about 18–20 g each, roughly ¾ oz). Roll into balls, press gently in the center, and place one whole almond on top of each.

4. Bake

Line a baking sheet with parchment paper. Arrange the cookies with space between them. Bake for 15 minutes, or until the edges are lightly golden but the centers remain soft.

5. Cool and Finish

Let cookies cool on a wire rack. Once cool, dust generously with powdered sugar. Store in an airtight container for up to a week.