Make the Almond Cookie Dough: Manually whisk the egg white until frothy (bubbly). Sift the icing sugar, then add almond flour, baking powder and salt. Stir until the mixture forms a firm paste.
Divide the cookie dough into 8 pieces. Flour your hands to make the rolling and pressing easier. Roll into small balls and press to slightly flatten, about 3 cm (or 1 1/4 inch) in diameter. Press flaked almonds on top. Dust icing sugar in top. Arrange the cookie onto baking paper-lined oven trays.
Bake for about 12-15 minutes or until the cookie are lightly browned.
Cool on racks. Store in an airtight container for up to a week.
Recipe Notes:
This cookie will not spread at all so it is very important to slightly press it down. A thick cookie will require more baking time, so if you prefer a really thick cookie, adjust the baking time as needed.
The cookie will look like under bake but it is not. As soon as the edges and the Almonds brown, the cookie is good to be remove from the oven. The remaining heat will continue cooking the cookie.
