Weigh the almond flour and add to the mixer bowl. Next, weigh the sugar into a small bowl and set it aside. Finally, weigh the all-purpose flour, salt, baking soda and run a whisk through to blend.
Add cut-up butter to the mixer bowl that has the almond flour and beat for 2-3 minutes. Next, add the sugar and blend it into the butter and almond flour mixture. After that, scrape down the sides, add the egg, almond extract, amaretto, and mix through. Finally, add the flour mixture and incorporate. It will look a little coarse, but it should.
Transfer the cookie dough onto a pastry mat and knead it together. Shape it into a flat oblong disk and wrap it in plastic wrap. Chill for at least 2 hours.
Line your cookie pan with parchment paper and take enough chilled cookie dough to form 1" balls. Next, Line your pan with 12 balls. Now take the palm of your hand and press down to flatten into a round shape. Next, beat the egg with a fork to create the egg wash. Now brush the tops of each cookie with the egg wash. Finally, add one whole almond to the top of each cookie. Press down lightly to keep it in place.
Preheat the oven to 325° and bake for 13-14 minutes until the egg wash on top is golden brown. Leave on the pan for a minute or two before moving them to a cooling rack.