Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or silicone.

In mixing bowl, mix together flours and powdered sugar.

In large mixing bowl, use hand mixer to mix butter, vanilla and almond extract.

With mixer on low-medium, pour dry ingredients into wet and mix well. (Note: Dough will look crumbly and soft but stick together when squeezed with hands.)

Stir in almonds by hand.

On countertop, place parchment paper and sprinkle with flour. Form dough into ball and place on paper. Sprinkle flour on dough to prevent sticking, then cover with second sheet of paper. Roll dough to 1/3-1/2-inch thickness. Cut into shapes using small round cookie cutter. Continue re-rolling and cutting remaining dough until used.

Once cookies are cut, add one flower to each cookie. Cover with parchment and roll gently so flowers are just set in, while retaining dough thickness.

Arrange cookies on baking sheets. Bake for 12-15 minutes, until bottom is slightly golden. Cool for 10 minutes before transferring to rack.

Store in airtight container for 5-6 days.