Place the almond flour, salt, and cold butter into an electric mixer with a paddle attachment. Beat on medium speed for 3 minutes, or until well mixed together.

Add one egg and almond extract to the batter. Mix on low speed until just blended together.

Add the dry ingredients: flour, sugar, and baking soda. Mix on low speed until just combined.

Take the dough and flatten it into a disc. Wrap with plastic and chill in the refrigerator for two hours. This will prevent excessive spreading when baking.

Preheat the oven to 163°C/ 325°F. Line a large baking sheet with parchment paper.

In a small bowl, beat the other egg.

If you chilled the dough for more than two hours, be sure to let it sit at room temperature so it is easy to work with.

Take small pieces of dough and roll them into balls about 3/4 inch wide. Place the dough on the sheet about an inch apart. Then gently press down on the dough with your palm to make a coin shape.

Press a roast almond in the middle of each cookie. Brush each cookie with egg wash using a pastry brush for a shiny lacquered finish.

Bake at 163°C/ 325°F for 13 to 15 minutes, until the edges just begin to tan. Cool on the sheet on a wire rack.