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1
Blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
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2
In a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
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3
Add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
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4
Reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
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5
Stir in the flour mixture just until well combined; do not overbeat.
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6
Divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
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7
Roll each section of the dough into logs.
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8
Zip the bags closed and place them in the freezer overnight.
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9
Preheat oven to 350 degrees Fahrenheit.
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10
Remove 1 log at a time from the freezer.
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11
While each log is still frozen, place it on a cutting board.
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12
Use a large sharp knife to divide each log into 24 equal pieces.
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13
Place 12 cookies on an ungreased Silpat, or parchment paper, on top of a cookie sheet.
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14
Flatten each cookie slightly with the palm of your hand.
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15
When the first 2 dozen cookies are baked and cooling, you may start on another roll.
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16
The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
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17
Bake one sheet at a time for 10 minutes or until golden brown on the edges.
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18
Rotate the cookie sheets from front to back after 5 minutes.
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19
Cool completely on racks.
