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Melt the butter in a saucepan over medium heat and allow it to cool slightly.
In a mixing bowl, combine the light brown sugar, caster sugar, and melted butter; mix until well combined.
Add the egg, egg yolk, and vanilla paste; combine well.
Gradually add the self-raising flour, ground almonds, and plain flour until a dough forms.
Portion out the dough into balls using a cookie scoop or weigh out 90-100g of dough for each cookie.
Cover a plate with almond flakes.
Place each dough ball on the almond flakes and ensure it is fully covered.
Freeze the dough balls for about 30 minutes.
Preheat the oven to 170°C (340°F) in the last 10 minutes of freezing.
Line a baking sheet with parchment paper and transfer the chilled dough balls onto it, 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 cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies with icing sugar for decoration.