Day 1: Making the dough

Cup of Yum
1. Allow the butter to soften (but not too much) then cream it with the sugar till light and fluffy, about doubled in volume and a pale yellow. (You may need to scrape the bottom and side of the large mixing bowl in the middle of the process.)Note: If the bottom of the mixing bowl feels sandy when you're scraping it with a spatula, that means not all the sugar has been mixed into the butter. White dough, on the other hand, means you've over creamed.
2. Gently fold in the yolks with a spatula. The dough will become a nice bright yellow.
3. Next comes the dry ingredients. Gently fold in the salt, making sure it's well distributed.
4. Next whisk the almond flour and regular flour together in a large bowl. Fold the flour mixture and baking powder into the dough.Note: Do not over mix or your dough will become tough.

Day 1: Resting the cookies overnight

1. Transfer the dough to an airtight container or Ziplock bag then chill (or freeze.) It needs to rest overnight. Note: If you rest for only an hour, the almond biscuit will be chewy, not crunchy. So far, I've only tested overnight and 1 hour resting times. I will keep testing the recipe to see what is the minimum amount of time we can rest the dough for to get the crisp and update you!

Day 2 or beyond: Baking the cookies

1. You can freeze the dough and bake it whenever you want. Alternatively you can do this the next day.Preheat the oven to 350F/ 177C/ 157C fan.
2. Use a cookie scoop and scoop out 1-inch balls of dough. Next, you need to roll each dough between your palms to make the dough more compact and smoother. Note: If not, the cookie will not be perfectly round after baking!
3. Place each round ball on a parchment paper with at least 2 inches between them, as they will spread. (See post for the minimum distance required.) You can decorate the top of each cookie with an almond (optional) then glaze with the yolk wash using a pastry brush.
4. Bake for 17-20 minutes or till the edges are golden brown.