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1. Sieve the flour and ground almonds on to a pastry board, add the sugar and mix carefully.
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2. Make a well in the center, place the pat of butter in it, and knead together until a stiff paste is formed.
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3. Roll out to about ¼ inch in thickness, and cut into rounds, using a, floured plain or fluted cutter.
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4. Place on a greased and floured baking tin and bake in a slow oven (325°F) till a very pale straw color.
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5. Allow to cool for 5 minutes, and then very gently lift the biscuits on to a sheet of greaseproof paper sprinkled with vanilla icing sugar (icing sugar in which a vanilla stick has been stored).
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6. Sprinkle liberally with sugar and allow cooling.
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7. Store in an airtight tin.
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