• Beat butter and sugar together: In a large mixing bowl, combine the softened butter, and powdered sugar. Mix until smooth and creamy (about 2 to 3 minutes with a handheld electric mixer on medium speed)
• Add vanilla extract and beat for a few seconds more until combined.
• Add dry ingredients: Sift in the almond flour, all-purpose flour, and baking powder (and salt - only if using unsalted butter in this recipe)

  Mix until you have a soft dough.
• Form the dough into logs: Divide the dough in half and shape each half into a log about 4 inches (10 cm) long and 1 inch (2.5 cm) in diameter.

  Wrap each log tightly in plastic wrap or parchment paper, and chill in the fridge for at least 30 minutes. This will firm up the dough for easy slicing.
• Slice: Once the dough is chilled, preheat the oven to 356° F / 180° C (160° C fan).

  Unwrap the logs and slice each into rounds about 1 cm (½ inch) thick.
• Optional: You can top each slice with a few almond slices and a sprinkle of brown sugar for added texture if you like
• Bake: Place the sliced cookies on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart. This gives them room to bake evenly without overcrowding, but they won’t spread much.

  Bake for 18-20 minutes, or until the cookies are lightly golden around the edges. They’ll feel soft at first but will firm up and crisp as they cool.
• Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Storing

• Once the cookies are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh for up to one week.
• If you want to keep them longer, you can freeze them for up to three months. Just let them thaw at room temperature before eating.