Chocolate Almond Mummies Cookies

Ingredients:

• 1.5 cups premium flour + extra for dusting
• 0.5 cup almond flour
• 0.5 cup cocoa powder
• 0.5 tsp salt
• 1/4 tsp baking powder
• 165 g butter, room temperature
• 1 and 1/4 cups granulated sugar
• 1 large egg
• 0.5 tsp vanilla extract
• 0.5 tsp almond extract
• Powdered sugar for sprinkling
• Black glaze

Preparation:

1. In a medium bowl, combine the flour, almond flour, cocoa powder, salt, and baking powder; whisk to combine. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Beat in the egg and both extracts. Reduce mixer speed to medium-low; beat in the flour mixture. Divide the dough in half and form each half into a disk. Wrap each half individually in plastic wrap and refrigerate until firm but not stiff, 1 to 2 hours.
2. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll it out on a lightly floured surface to a thickness of about 0.5 cm (1/4 inch). Cut out shapes from the dough using a 5-inch (12 cm) mummy-shaped cookie cutter (or cut the dough into rectangles or circles). Set aside any scraps. Arrange the dough shapes on the prepared baking sheets, spacing them 1 inch (2.5 cm) apart.
3. Gather the dough scraps and roll them out very thinly on a lightly floured surface. Cut into 0.3 cm wide strips. Arrange the strips of dough over the mummy figures to resemble bandages, trimming as needed. Refrigerate until firm, about 15 minutes.
4. Bake until the cookies are set around the edges, 15-20 minutes. Let cool completely on the baking sheets. Dust with powdered sugar and use black icing to paint the mummies' eyes.