1-Mix softened butter, powdered sugar, and salt in a bowl until evenly blended. Begin at low speed to avoid sugar flying everywhere, then gradually increase.

2-Add the whole egg and egg yolk, mixing until smooth. Scrape the sides and bottom of the bowl now and then to make sure everything combines perfectly.

3-Add all-purpose flour and almond flour, mixing until the dough is even. Scrape the bowl and tools to banish any lumps, aiming for about 800 g (28.2 oz) of dough total.

4-Roll the dough and cut or shape as you like. Use parchment paper if rolling right away, or chill it first to stop sticking.

5-Chill the shaped dough in the fridge or freezer for at least one hour so cookies don’t spread too much when baking.

6-Bake at 345°F (174°C) for 6 to 15 minutes, based on size and thickness, until the edges turn a golden caramel color for that light, crispy feel.