1. Toast 15g of NESTUM over low to medium heat for 5 minutes until fragrant and golden brown.* Set aside to cool.
2. Soften the butter, then add sugar, egg yolk and almond extract into a bowl. Cream the softened butter and sugar until it’s pale and has a light and fluffy texture.
3. Sift flour, baking soda, baking powder and salt into the mixture and mix well.
4. Add almond flour and toasted NESTUM into the batter. Bind the ingredients together into a dough and chill for 30 minutes.
5. Preheat oven to 170ºC, then roll almond cookie dough into 12g balls and place them on a cookie sheet 2 inches apart.
6. Gently press each ball with the back of a fork to flatten slightly.
7. Top each cookie with an almond strip, then brush a mixture of egg yolk and water over the surface
8. Sprinkle more NESTUM if desired.
9. Bake for 12-15 minutes until golden brown, then cool on a rack before storing in airtight jars.

*Alternatively, bake NESTUM at 160ºC for 6-8 minutes or until fragrant and golden brown.