In a bowl whisk together the flour, baking powder and salt. Set aside.
In a large bowl whisk together, by hand, the egg and sugar until they are light in color. About 1-2 minutes.
Add the melted and cooled butter and almond extract. Whisk to incorporate.
Add the dry ingredients and mix together using a rubber spatula until there is no visible flour..
Press plastic wrap on the surface of the dough, in the bowl, or wrap the dough in plastic and chill in the refridgerator for 30 minutes.
Preheat your oven to 350℉.
Cut a piece of parchment paper to fit your cookie sheet. Draw lines on one side of the parchment 3” apart with ¾” in between the pairs of lines. (See photo)
Remove the dough from the fridge and divide into 25 gram balls.
Very lightly dust the palms of your hands with flour if the dough feels sticky, and roll each ball into a 6” rope.
Shape the rope into an S shape between the 3” lines. (See photo)
Bake for 20-22 minutes or until light golden brown. The cookies will crisp up as they cool.
Remove the cookies from the oven and allow to cool completely.
Makes 16 Cookies
