In a small bowl, whisk together the melted butter, sugar, egg yolk, vanilla and almond extract until well combined.

Then fold in the ground almonds, flour and pinch of salt. Set aside.

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Then set aside the flour mixture.

In a large bowl, cream the butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

Add in the egg yolks, vanilla and almond extract and mix together on medium speed until pale in color and fluffy.

Add the flour mixture and ground almonds to the wet ingredients and mix on low speed just until combined.

Scoop the cookie dough with a large, 2 tablespoon capacity cookie scoop into 18 portions. Roll each into a ball and use a ½ tablespoon to make a slight indent in the dough. Add ½ tablespoon of frangipane to the center of the dough and slightly flatten it out. Top with sliced almonds.

Bake 6 cookies at a time, spaced 2 inches apart on a prepared baking sheet. Bake for 12-13 ½ minutes until they are a light golden brown.

After baking, let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. Once cooled, dust each cookie with powdered sugar, then serve!