Recipe adapted from the Everybody Eats Well in Flanders' almond cookie recipe

I used all butter, omitted the vanilla essence, and used caster sugar (icing sugar had run out, I prefer a slightly less crumbly cookie, and it's so much more manageable). Reduced the amount of baking powder to almost nothing as I don't want the cookies to spread too much and lose their shape. Also, shaped the cookies to a smaller size using a mould so cooking time is adjusted accordingly. And baked it at my usual "cookie" temperature/ time as I like to bake cookies at a lower temperature to get (my preferred) crispy vs melty texture. No glaze.

This makes about 60 teeny tiny cookies. I bake about 1/3 of the dough at a time, storing the rest in the fridge/ freezer.

Divide the dough into 3, and either bake right away or form into logs, wrap in cling film and store in the fridge/ freezer as required.

Shape the cookies into 9g balls, and bake at 140C for about 15 minutes.