Preheat oven to 32°F.
Beat egg white and water in a small bowl and place to the side.
Cream the butter and sugar together until light and fluffy. Add in egg and almond extract.
In a separate bowl, mix together the Nature's Eats Almond Flour and coconut flour, baking soda, and salt.
Combine creamed mixture with dry mixture until completely combined.
Shape dough into balls (approximately 1 tablespoon each). Arrange on a baking sheet, placing them about 2 inches apart. Flatten each dough ball with the bottom of a drinking glass or other clean, flat surface.
Sprinkle each cookie with Nature's Eats Sliced Almonds and then gently press drinking glass on top again to affix the almonds to the dough. Brush the top of each cookie with egg white mixture.
Bake in the oven for 15-20 minutes or until the edges and bottoms begin to lightly brown. Allow them to cool for a couple of minutes on the tray then transfer to wire racks to cool completely.
These cookies are absolutely delicious. They have a light, airy consistency about them while still leaving you satiated and content. The almond flavoring is almost identical to a traditional Chinese almond cookie; however, these gluten-free almond cookies also bring the delightful additional flavoring from the coconut flour.