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Preheat an oven to 200 ℃ / 392 F. Chop almonds. Use a frying pan to dry roast the chopped almonds on low heat for 3-4 mins. Transfer to a tray lined with parchment paper to cool. Sift flour; set aside.

Cream unsalted butter until smooth. Add granulated sugar in 3 parts, mix well each time. Mix it with an electric mixer on low speed for 3 mins until whitish.

Add beaten egg in 3 parts, mix well on low speed until smooth each time. Add vanilla oil and mix well.

Add ground almonds, mix well while crushing lumps to make it smooth.

Add the flour at once. Fold it until large lumps form.

Gather the dough to the center. Use a spatula to press and spread the dough to stick it to the inside of the bowl. Repeat it two more times. It should get smooth.

Add half of the chopped almonds, fold roughly. Put some oil on your palms, roll the dough into about 3.5 cm / 1.4 inches balls and place them slightly apart from each other on a baking sheet. It's about 15 pieces.

Use your fingers to flatten each lightly. Roll each in the remaining almonds to coat the surface and sides. Turn down the oven to 180℃/ 356 F and bake for 17 mins until golden brown.

Leave the cookies on a cooling rack for around 15 mins before serving. Thank you!