8 ounces (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
2 1/2 teaspoons almond extract
2 large eggs, at room temperature
2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon kosher salt
Crushed almonds, for sprinkling
Coarse raw (turbinado) sugar, for sprinkling
Preheat the oven to 325°F.
In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed for 1 minute.
Add the almond extract and 1 egg and mix until just combined.
In a small bowl, whisk together the all-purpose flour, almond flour, and salt.
Add the dry ingredients to the wet ingredients and mix on low speed for 1 minute. Scrape the bowl and mix for an additional 10 seconds.
Transfer the dough to a pastry bag fitted with a star tip.
On a baking sheet lined with a silicone mat, pipe the dough into about 24 mounds. In a small bowl, whisk together the remaining egg with a splash of water. Using a pastry brush, brush the egg wash on the cookies and sprinkle with the crushed almonds and coarse sugar.
Refrigerate for at least 20 minutes.
Bake until just golden on the edges, 15 to 20 minutes.
Transfer to a wire rack and let cool for at least 15 minutes.