Mix the all purpose flour and almond meal into a medium bowl and make a well in the centre.
1 ¼ cup plain flour / all purpose flour, 1 ¼ cup almond meal
Add the butter, icing sugar, egg yolks and vanilla essence into the well and use your hands to work the mixture until smooth.
150 g butter, 1/2 cup icing sugar / powdered sugar, 2 egg yolks, 1 tsp vanilla essence
Place in an airtight container and chill in the fridge for one hour.
Pre-heat oven to 170°C / 340°F.
Line two baking trays with baking paper. Scoop out a heaped tablespoon of mixture and form a small crescent moon shape (or any shape you like!). Leave an inch gap between each cookie.
Bake for 12-14 minutes until golden.
Optional: Once cooled, coat with icing sugar before serving.
icing sugar / powdered sugar