400 grams all porpouse flour
270 grams soft butter
110 grams sugar
110 grams almonds flour
1 teaspoon vanlla extract
powdered sugar for dusting
In a bowl of a stand mixer combine flours, sugar and vanilla. butter, sugar and mix until well combined.
Add butter and mix until well combined.
Wrap the dough in plastic wrap, pat flat into a disk and chill in the fridge for 1 hour.
Roll the dough to about 1 centimeter thickness and cut with a cookie cutter.
Take the leftover scraps of dough, press them together and wrap again in plastic wrap. Press into a disk and refrigerate until you used again. Then you can cut more cookies.
Place the cookies on sheet pans lined with parchment paper, two inches apart, and bake to 360° F until golden.
Let the cookies cool on the pan, then dust with powdered sugar and store in an airtight container.