-
1
Cut the 1/2 pound butter into pieces and put it in the bowl of a standing mixer fitted with the paddle.
-
2
Beat until light.
-
3
Add the flour, confectioners sugar, almond flour, and vanilla extract.
-
4
Mix until the dough comes together.
-
5
Turn the dough out onto a lightly floured counter and divide it in half.
-
6
Form each half into a brick and wrap in plastic.
-
7
Refrigerate one packet for at least 1 hour and freeze the other for up to 3 months.
-
8
Heat the oven to 350F or 325F on convection.
-
9
Remove the dough from the refrigerator and roll it between two sheets of parchment to 1/8 inch thick.
-
10
Lift it up onto a baking sheet, peel off the top parchment, and clean up the edges.
-
11
Bake until golden, 19 to 21 minutes, rotating the pan halfway through baking.
-
12
Let cool completely.
-
13
Crumble the cookie and put it back in the clean bowl of a standing mixer fitted with the paddle.
-
14
Mix for a minute or so to make smaller crumbs.
-
15
Add the 3 tablespoons butter and mix.
-
16
If the dough doesnt come together, add 1 or 2 tablespoons butter, a tablespoon at a time, mixing until you have a dough you can roll.
-
17
Roll the dough between two pieces of parchment to 1/4 inch thick.
-
18
Freeze for 1 hour.
-
19
If youre making crumbs, carefully peel off the top piece of parchment.
-
20
Bake until golden, about 15 minutes, rotating the pan halfway through baking.
-
21
Let cool, then crumble and store in an airtight container for up to 2 days.
-
22
If youre making cookies, carefully peel off the top piece of parchment.
-
23
Cut the frozen dough with a 1 1/2-inch cutter.
-
24
The cookies will be too delicate to move, so instead remove the excess dough from the parchment.
-
25
Slide the parchment onto a baking sheet.
-
26
Beat the egg and yolk together until smooth.
-
27
Brush onto the cookies.
-
28
Mix the salt and sugar together and sprinkle over the cookies.
-
29
Bake until a rich golden brown, about 15 minutes, rotating the pan halfway through baking.
-
30
Let cool.
-
31
The cookies will be very delicate, so dont move them around.
-
32
Leave them on the pan until you serve them.
