Steps

1. Combine 200g All-purpose flour, 30g Almond powder, and 2g salt. Sift about 3 times. [The Key!] Completely mixing the dry ingredients prevents mistakes and ensures a uniform texture.
   🕒 00:23
2. Soften 120g Unsalted butter. If it's too hard, warm it in the microwave, being careful not to melt it completely. [The Key!] Over-melting can cause separation, so warm it cautiously.
   🕒 02:33
3. Add 80g Powdered sugar to the softened Unsalted butter and mix by creaming until the sugar absorbs the butter's moisture. [The Key!] Using 100% sugar 'pure powdered sugar' is recommended. If using granulated sugar, choose one with fine granules.
   🕒 03:06
4. Gradually add 1 egg (approx. 50g) little by little, mixing well to prevent separation. [The Key!] Using only egg yolk will result in a dense dough. Using egg white can make it crumbly, so add extra fat. If omitting the egg, the texture will be crumbly.
   🕒 05:54
5. Add the sifted dry ingredients (200g All-purpose flour, 30g Almond powder, 2g salt) to the butter mixture containing the egg. Mix gently, without incorporating too much air. [The Key!] Even if the mixture has separated, proceed with adding the flour and mixing. Separation might lead to slightly cracked cookies or a crumbly scone-like texture after baking.
   🕒 08:22
6. For chocolate flavor, replace 5-10% of the all-purpose flour with cocoa powder. For matcha flavor, replace about 5% of the all-purpose flour with matcha powder. Black tea powder or cinnamon can also be added at this stage.
   🕒 09:13
7. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to 2 hours. [The Key!] Butter is easiest to cream when it's between 13-18°C.
   🕒 10:21
8. Place the chilled dough between sheets of parchment paper and roll it out without using extra flour. [The Key!] Using rulers of the same thickness on both sides will help you roll the dough to a uniform thickness. Rotating the dough 90 degrees halfway through rolling makes it easier to achieve a round shape.
   🕒 10:55
9. Once the dough is rolled out, chill it again.
   🕒 12:20
10. If lining a tart pan, gently lift the dough and shape it to fit the pan using a brush. [The Key!] Handle the dough gently to prevent tearing. Pressing the corners with a brush will result in a neat finish. Trim excess dough and freeze for later use.
    🕒 12:34
11. Use your favorite cutters to shape the chilled dough. [The Key!] Good dough will yield clean edges when cut.
    🕒 14:59
12. Bake the cut-out cookies in a preheated oven at 180°C (356°F), reduced to 170°C (338°F), for 15-20 minutes.
    🕒 15:32