Brown butter from the cookie batter ingredient list in a saucepan over medium heat until golden and nutty.

While the brown butter is cooling make the almond filling. In a bowl, beat the softened butter and powdered sugar from the almond filling ingredient list until smooth, white and pale. Add the egg yolk, almond extract, vanilla extract, salt, and almond flour. Mix until creamy and cohesive. Chill the filling for at least 45–60 minutes until firm enough to scoop. Or you can portion out 1 TBSP filling and place on a parchment lined cookie sheet and place in the freezer for at least 30 mins.

Whisk the cooled brown butter with both sugars from the cookie batter ingredient list. Add the egg, egg yolk, vanilla, and almond extract. In a separate bowl, whisk together flours, cornstarch, baking powder, baking soda, and salt. Fold dry ingredients into the dough until just combined.

Chill the cookie dough for 30–45 minutes so it’s scoopable but not stiff.

Preheat oven to 350°F (175°C). Scoop cookie dough about 2.5 oz or 1/3 cup flatten slightly, place almond filling in the center, and wrap the dough around it. Roll gently to seal. Place sealed cookie dough on a parchment lined cookie sheet at least 2 inches apart. These are bigger bakery style cookies, you can make smaller cookies and reduce the filling per cookie.

Press sliced almonds on top of each cookie.

Bake for 11–12 minutes, until edges are set, golden brown and centers are soft to touch. Remove cookie sheet from the oven and let the cookie sit there for 5 minutes. Then transfer to a cooling rack.

Cool completely, then dust each cookie generously with powdered sugar.