Add 1 cup of blanched Spanish almonds onto a baking tray lined with foil paper, move the almonds around so they are all on a single layer, add the almonds into a pre-heated oven, bake and broil option 175 C - 350 F for 11 minutes, then take the almonds out of the oven and cool for 2 minutes, then add the toasted almonds into a food processor and pulse them until they are well chopped, set aside

Add ½ cup of all-purpose flour into a bowl, also add ½ teaspoon of baking powder, ¼ cup white sugar, 1 tablespoon brown sugar and ¼ teaspoon of sea salt and mix the dry ingredients, make a well in the middle, crack 1 large organic egg and beat it, add 1 teaspoon of vanilla extract, 2 tablespoons of extra virgin Spanish olive oil and the almond mixture, mix everything together until it´s well combined

Using a spoon scoop out some of the dough and start shaping it into a ball with your hands, you want a ball of dough that is the size of a golf ball, then transfer onto a baking tray lined with parchment paper, you should end up with 12 balls of dough

Slightly push down on each ball of dough to give it a circular shape, each cookie should be about ½ thick, then add the baking tray into a pre-heated oven, bake only option 175 C - 375 F between 14-16 minutes, once baked take the cookies out of the oven and let them cool on the baking tray for 1 minute, then transfer to a wire rack

After letting your cookies cool for 10 minutes, dust each one off with some powdered sugar and transfer to a plate