18 ounces butter
18 ounces granulated sugar
2 teaspoons salt
1 lemon (zested)
1 orange (zested)
1 vanilla bean
1/4 cup water
2 1/4 pounds pastry flour
9 ounces almond flour
1 teaspoon baking powder
8 ounces sliced almonds
Cream butter, sugar, salt, lemon and orange zest, and vanilla extract.
Combine eggs and water, gradually adding it to the butter mixture, scraping down the sides of the bowl.
Sift dry ingredients. Add to batter, then mix until halfway incorporated. Add sliced almonds and finish mixing.
Refrigerate dough for four hours, then roll out and cut into desired shapes.
Bake at 350 degrees for about 15 minutes.
Makes about three dozen cookies.