Pour the flour on your worktop and use the bowl to make a well in the middle. Fill it with the almond powder, the icing sugar, the butter, the beaten egg and the salt. Then cut the vanilla pod in half and scrape out the seeds. Add them to the other ingredients.
Mix it till it comes together and then knead it till it’s a nice dough. Once it’s an even dough directly stop mixing to prevent too much gluten from forming. Then cover it and let it rest in your fridge for at least 1 hour.
Now dust some flour on your worktop and roll out the dough till it’s around 3 millimeters thin. The dough needs to stay as cold as possible, so try to work a bit faster.
Once you’re happy with the thickness cut it with the desired cutters. Then carefully place them on a perforated silicon sheet and place another sheet on top.
Now bake them at 170 °C for around 15 minutes to 20 minutes.
Then let them cool down completely and keep them dry and covered for later.
