Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, whisk together cake flour, almond flour, baking powder, baking soda, and salt until well combined, and no lumps remain.
In the bowl of a stand mixer with the paddle attachment, cream together the butter and vegetable shortening until smooth. Add the Redpath® Golden Yellow Sugar and cream until pale in colour; 3 minutes. Scrape down the sides and bottom of the bowl as needed using a large rubber spatula.
Add in the lightly beaten egg, egg yolk, and almond extract. Mix until incorporated into the brown sugar mixture.
Add the dry ingredients into the bowl and mix on low speed until just combined.
With a trigger-style ice cream scoop, scoop the dough and roll into balls. Alternatively, pinch off dough and roll into 1-inch balls. Place onto the prepared baking sheets about 1 to 2 inches apart. Slightly flatten the tops of the balls to about ¾- to ½-inch in height, using a flat-bottomed drinking glass. Gently press a toasted whole almond into the centre of each cookie. Place baking sheets into the fridge to chill; 30 minutes.
While cookies are chilling, preheat oven to 350°F (177°C).
In a small bowl, whisk together the egg yolk and water. Using a small pastry brush, lightly brush the entire surface of each cookie with the egg wash. Place into the preheated oven and bake until golden brown; 15 to 20 minutes.
Remove from oven and let cookies cool on the baking sheet for 10 minutes. Carefully transfer the cookies to a wire cooling rack to cool completely.
Store completely cooled cookies in an airtight container lined with parchment paper at room temperature for up to 5 days.