• Preheat the oven to 375°F (175°C). Line the baking sheets with parchment paper.
• Cream the butter and sugar in a large bowl using a hand or stand mixer with the paddle attachment until smooth. Add the egg and almond extract, beating until well combined.
  8 tablespoons unsalted butter, 1 cup granulated sugar, 1 large egg, 1/2 teaspoon pure almond extract
• In a separate bowl, whisk together the dry ingredients (flour, baking powder, ground almonds). Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 cup ground almonds
• Scoop the cookie dough into small balls with a cookie scoop or teaspoon and place them on the prepared baking sheets. Optional: indent each cookie and spoon 1/2-teaspoon raspberry jam into the centers. Gently press sliced almonds onto the tops of the cookies. Bake for 12-15 minutes until the edges turn golden.
  1/3 cup sliced almonds, 1/2 cup raspberry jam
• Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Optional: Drizzle cooled cookies with the chocolate mixture for extra flair.

chocolate drizzle (cools hard)

• In a small bowl, combine the hot water, melted butter, and vanilla extract. In a separate medium bowl, whisk together the cocoa powder, powdered sugar, and salt. Gradually pour the liquid ingredients into the dry ingredients, whisking continuously until the mixture is smooth. The sauce will thicken as it cools.
  2 tablespoons unsweetened cocoa powder, 1 cup Confectioners' sugar, 2 tablespoons unsalted butter, 2 tablespoons hot water, 1 teaspoon vanilla extract, 1/4 teaspoon Kosher salt