In a large bowl, sift all the dry ingredients and mix thoroughly, using a whisk. Set aside.
In another large bowl, whisk together all the wet ingredients.
Add dry ingredients into the wet ingredients and mix until just combined, using a spatula or a wooden spoon. Do not overmix. Cover the bowl and chill in the fridge for about 10-15 minutes or until firm enough to handle.
Once the dough is firm enough to handle, remove from the fridge. Portion cookie dough into 70g each and gently press into a ball. Do not roll too tightly. Top with sliced almonds for optional garnish. Place cookie dough balls on a tray or large container lined with parchment paper, cover them, and freeze them for at least 10-20 minutes or until the cookie dough balls are firm.
In the meanwhile, position oven rack in the middle of the oven. Preheat to 350°F (177°C).
Once the cookie dough balls are completely firm, take them out of the freezer. Place them onto baking sheets lined with parchment paper with a few inches of space in between as these cookies will spread in the oven.
Bake cookies at 350°F (177°C) for 14-15 minutes, one tray at a time in the middle of the oven.
Once they’re done baking, take them out of the oven and let them cool. With a sieve, dust a dash of powdered sugar on top for optional garnish.