Toast almonds 7 min at 180°C/350°F (160°C fan), cool bash or blitz. Cream butter and sugar, beat in egg and vanilla. Add dry ingredients in 3 lots, then beat in almond. Roll 30 x 2 tbsp balls (#40 scoop). Slightly flatten, brush with egg white, top with flakes. Bake 20 min until light golden.

Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease (or spray with oil) 2 large trays and line with baking paper (parchment paper).

Roasting (optional, Note 1) - Roast the almonds for 7 minutes on a small tray, shaking once halfway. Cool almonds on the tray.

Bash/blitz the almonds using a food food processor or ziplock bag with a rolling pin until they resemble coarse sand with some small lumps (little almonds bits in the cookies are nice). (Note 3)

Dry ingredients - Whisk together the flour, baking powder and salt in a medium bowl. Set aside.

Cream butter and sugar - In a separate bowl, beat the butter and sugar using a handheld beater until it is soft and fluffy, scraping down the sides as needed, ~1 1/2 minutes on medium high. (Note 2 stand mixer) Add the egg and vanilla, then beat until mixed in. (Note 4)

Add the flour mixture in 3 lots, beating in between until the flour is mostly mixed in (some visible white flour is ok). Start the beater on low and increase to medium, about 7 sec each go.

Add the crushed almonds then beat on medium until you can no longer see flour.

Form cookies - Roll 30 x 2 tablespoon balls (#40 cookie scoop) then slightly flatten to about 2 cm / 0.8" thick. (Note 5 for my method). Place the cookies 4 cm / 1.6" apart on the trays. Brush the top with egg white them place a pinch of almond flakes on top (no need to press in, egg glues them on).

Bake both trays together for 20 minutes or until the cookies in the middle are light golden and the ones of the edge of the tray are slightly more golden.

Cool 5 minutes on the tray then transfer onto a rack to fully cool. Attack!