8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds pulsed in a food processor to "flour"
1/4 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
3/4 cup pinoli nuts (pine nuts)
Preheat oven to 375 degrees F
In a medium mixing bowl whip together with a hand mixer the butter and sugar. Add the egg and the extracts, beat till well-combined. In separate bowl whisk together the almond flour, flour, cocoa, baking powder and salt. Add dry ingredients to batter and whip together until combined.
Spoon teaspoons-full of batter onto a parchment lined cookie sheet or sheet pan. With a damp paper towel lightly flatten each mound a little. Add 6-8 pinoli nuts on each cookie surface and very gently press in.
Bake for 12-15 minutes until edges just start to turn golden. Slide cookies on parchment to a cooling rack or table. Let cool completely.