Recipe video (my You Tube channel)https://youtu.be/NtYy88dMaGc
Sift cake flour twice; set aside.
Cream unsalted butter until soft. Add powdered sugar in 3 parts. Mix each time until combined.
Mix it with a whisk for 3 mins until it becomes white and fluffy.
Add 3-4 drops of vanilla oil and mix well. Add salt and mix well. Add almond flour. Mix it until combined while crushing lumps.
Add egg white and lemon juice. Mix while cutting it and stir well until smooth.
Add all the flour. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form.
Place the dough on plastic wrap. Press lightly to flatten.
Repeat folding and pressing 4-5 times until unevenness disappears. Shape it square and wrap it with plastic wrap. Let it sit in a fridge for 2-3 hours (If possible, overnight).
Take the dough out of the fridge, leave it for 5-10 mins to soften. Press it lightly to soften. Cut in half.
Roll each out into 5mm (0.2'') thick. Let them sit in a freezer for 30 mins. Preheat an oven to 190 / 374F.
Take one out of the freezer. Cut it with a 5cm (2'') cookie cutter. (If you use a larger cutter, you should roll out the dough to 3mm (0.1'') thick to get a crispy texture.) Take out the other one and cut out.
Bake it at 170 / 338 F for 18-20 mins or until light brown. Let it cool thoroughly. Freshly baked cookies are soft but become crisp when cooled.
For the glazePut powdered sugar and lemon juice in a small bowl. Mix well until smooth. Put a small amount of the lemon glaze on the cookie and spread.
Repeat putting and spreading 2-3 times and use up the glaze. Bake it at 200 / 392F for 1 min to dry the glaze. Let it cool. It's all done!!
