Put butter into a bowl and whisk until creamy. If it's too hard, microwave it at 500W for 30-40 seconds to soften.
Add powdered sugar and mix well.
Add almond flour. (Since I'm lazy, I weigh the ingredients as I add them to the bowl.)
Add cake flour to the almond flour until you have a combined weight of 150g. It's very easy to measure after Step 3.
Mix evenly. The mixture should be crumbly as shown here.
Knead the mixture until it comes together. Shape into a long log on cling film. Wrap with cling film and let it chill in the fridge for 30 minutes.
Cut into 5mm slices with a knife. Place onto a baking pan and bake in the 355F/180C oven for 15-20 minutes.
Once they are golden brown, they are done. Adjust the baking time to suit your oven.
These were inspired by variations others came up with. For tea cookies, I added tea leaves from a tea bag to the dough. The aroma of the tea is so nice.
Story Behind this Recipe
I wanted some easy crispy cookies. I like this type of cookies the best. These cookies are crumble-in-your-mouth irresistible. They will stay crispy for a while.
The combined measurement for flour and almond flour should be 150g, so adjust as needed. These cookies will be crispy even without almond flour and using ordinary sugar. They will be crispy whatever you use! Since you don't have to sift the flour, there will be less washing up to do.