Transfer the almonds to a blender (you can roast them in advance to give the cookies that little extra touch) and pulse them into a fine crumble. Then pour this crumble on a plate and put it aside until later.
Add the soft butter, plain flour, icing sugar and vanilla sugar (optional) to the blender now. Season with a little pinch of salt.
Start kneading the dough. Add extra flour if the dough is too sticky. Knead the dough for couple of minutes. Divide it into even portions. I made 1 oz (30 g) portions. Shape the portions into flat discs or crescents. Then put them onto a baking tray lined with baking paper.