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In a saucepan over medium heat, melt the butter and allow it to cool slightly.
In a mixing bowl, combine the light brown sugar, caster sugar and melted butter and mix until well combined.
Next, add together the egg, egg yolk, and vanilla paste and combine.
Gradually add the self-raising flour, ground almonds, and plain flour until a dough forms.
Use a cookie scoop to portion out the dough into balls, or weigh out 90-100g of dough for each cookie.
Prepare a separate plate covered in almond flakes and set aside.
Place the dough ball one by one on the almond flakes and cover the entirety of each dough with almond flakes.
Freeze the dough balls for about 30 minutes.
In the last 10 minutes while the dough balls are freezing, preheat your oven to 170°C (340°F).
Line a baking sheet with parchment paper and transfer the chilled dough balls onto the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, dust them with icing sugar for decoration.