2 cups all-purpose flourl
Combine flour, egg yolk, butter, and both kinds of almonds and knead into a heavy dough with hands or mixer.
Divide into 4 parts, form into balls, place between sheets of waxed paper, and flatten with hands into 4 thick round patties (to simplify rolling out later).
Refrigerate for at least one hour.
Bake at 375 degrees for 8-10 minutes depending on thickness, removing as soon as the edges turn brown. Let cool on cookie sheet for several minutes and then transfer to cooling racks to cool completely. Cookies are somewhat fragile, especially when they are still warm.