Sift 120g all-purpose flour 3–4 times until fine.

Cream 80g room-temperature butter using a whisk.

Add 50g sifted sugar to the butter and mix well.

Mix in 1 egg yolk, 4 pinches cinnamon powder, 70g almond flour, and 120g all-purpose flour.

Shape the dough into a log, wrap in plastic, and freeze for 1 hour.

Slice the frozen dough into 0.5cm thick pieces.

Place sliced dough on a baking sheet lined with parchment paper.

Whisk 1 egg white vigorously until foamy.

Gradually add 60g sugar in three parts while whisking until stiff peaks form.

Fold 50g sifted almond flour into the meringue mixture.

Pipe meringue onto the cookie dough slices using a piping bag.

Top each cookie with a whole almond.

Bake at 170–180°C for 15–18 minutes until edges are golden brown.