• Sift the flour into a large bowl, and then measure out what you need. It is important to sift the flour if you want a nice light melt-in-your-mouth cookie.
• With the butter that has been finely chopped rub the butter with light fingers until it resembles fine breadcrumbs (don't pack the butter and flour tightly together).
• Add the sugar, salt, and ground almonds. Again mixing with a light hand.
• Add the 2 egg yolks and mix into the dough until it is smooth.

Shaping The Cookies

Method One

• Place the dough in the refrigerator for about 1 hour to rest if you want to make cut out cookies.
• Then take it out of the fridge and roll out the dough on a lightly floured board until it is about ⅛ inch thick.
• Use a small pastry cutter to cut out small round biscuits or any shape you like.
• Place them on a lightly greased baking tray.

Method Two

• You can pipe the cookie dough onto the cookie sheet instead of cutting them out. If you decide to shape your biscuits this way, don't put the dough into the refrigerator to firm up. 
• If you do discover that the piped cookies before baking are not holding their shape then chill it for short periods until it is therBight consistency. Easy to pipe and holds its shape.

To Finish Off Before baking 

• Brush lightly with egg or milk, will produce a light glaze.
• Score the tops with a knife or a fork. (For cut out cookies only.)
• Sprinkle a little ground almonds, and dust lightly with icing sugar.
• Or dust with granulated sugar. (Dye a little sugar different colors to sprinkle on.)
• Bake in a hot oven 375°F/191°C/Gas 5  for about 6-8 minutes for small cookies, 9-10 minutes for large cookies or when they are golden brown around the edges.