Chop the almonds finely and set aside.

Cream the room-temperature butter, sugar, and salt together until smooth.

Gradually add the beaten egg in portions and mix well. Add vanilla extract.

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

Add the chopped almonds and mix until just combined.

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

Divide the dough into 20g portions, roll into balls, and place on a baking tray with space between each.

Press each ball lightly and create a crisscross pattern using the back of a knife.

Brush the cookies with egg wash evenly.