- In a bowl, combine the ground almonds, flour, and salt. Set aside.
- In another bowl, cream the butter, sugar, and vanilla with an electric mixer. Add the egg and beat until smooth. With a wooden spoon, stir in the dry ingredients.
- On a work surface, place the dough on plastic wrap and form a 25-cm (10-inch) long by 5-cm (2-inch) in diameter cylinder. Close the cylinder by twisting and tying the two ends of the plastic wrap. Refrigerate for 3 hours or until the dough is very firm to the touch.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator. Unwrap and place the roll on a work surface. Cut into 1-cm (1/2-inch) thick slices and place on a baking sheet. Bake for 15 to 17 minutes or until the cookies begin to brown. Cool completely on a wire rack.
Do not overbeat the dough to avoid incorporating air.
Use a pale and shiny or insulated baking sheet. A dark or black baking sheet will overbrown the cookies.
Change the flavour!
You can flavour the cookies with the citrus of your choice by adding 10 ml (2 teaspoons) grated zest or a few drops of almond extract, a generous pinch of cardamom or chopped candied ginger.