Cream the softened butter and mix in sugar until well combined.

Gradually add room-temperature egg in 2–3 portions, mixing well each time.

Add vanilla essence and mix thoroughly.

Sift cake flour, almond powder, and baking powder into the mixture and fold gently using a spatula.

Wrap the dough in plastic wrap and refrigerate for 20–30 minutes.

Divide the dough evenly, shape into balls, and flatten them on a baking tray.

Score a grid pattern on each cookie, brush lightly with egg wash, and bake in a preheated oven at 180°C for 8–10 minutes.