- In a bowl, combine the flour, ground almonds, baking powder, and salt. Set aside.
- In another bowl, cream the butter with the sugar, water, vanilla, and almond extract using an electric mixer. At low speed or with a wooden spoon, stir in the dry ingredients.
- On a work surface, place dough on a sheet of aluminum foil and shape into a 5-cm (2-inch) in diameter cylinder. Close the cylinder, twisting the two ends of the foil. Refrigerate for about 3 hours or until the dough is very firm to the touch.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two baking sheets with parchment paper.
- Unwrap and place the cylinder on a work surface. Cut into 1-cm (1/2-inch) thick slices and place on the baking sheet.
- Bake, one sheet at a time, for about 13 minutes or until lightly golden brown. Cool on the baking sheet.
The cookie dough can be prepared in advance and kept for one week in the refrigerator. You can even freeze the dough. Just let the dough thaw for about 15 minutes before slicing and baking.