Norwegian Almond Cookies

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract, beating until well combined.
2. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
3. Chill the dough
   Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. This will make the dough easier to handle and prevents cookies from spreading too much.
4. Shape the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1-inch (2.5 cm) balls. Place on prepared baking sheets about 2 inches apart. Use your thumb or the back of a teaspoon to make a small indentation in the center of each cookie.
5. Add toppings
   Brush each cookie lightly with beaten egg white. Place a few sliced almonds in the indentation of each cookie, then sprinkle with pearl sugar if using.
6. Bake to perfection
   Bake for 10-12 minutes, until the edges are just beginning to turn golden. Be careful not to overbake - the cookies should remain pale. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.