1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. Add the ground almonds, flour, xylitol (or sugar), baking powder, baking soda, and salt to a large bowl and mix to combine. Add the oil and almond extract and mix until the dough comes together – it will look and feel more like wet sand, but that is ok. Shape walnut-sized portions of dough into balls, then flatten them and shape into round discs in the palms of your hands. Try to avoid cracks in the edges. Place on the prepared baking sheet. Mix the egg yolk with a bit of water and brush the cookies with it. Mix the powdered sugar in a small bowl with some red food color, use the back of a chopstick or wooden spoon, dip it into the color and then press it slightly into the center of each cookie to leave a red dot behind (for good luck). Bake for 16-20 minutes until slightly puffed up and lightly golden in color. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely.