Cut the butter into cubes, put it in a bowl, place it at room temperature, cream it, and mix it well, dividing the sugar about two times.

Add the egg yolk at room temperature first, emulsify it, and then add the beaten egg at room temperature little by little. Mix in 3 to 4 times.
The number of times is not absolutely necessary. If you add a lot at a time, it can separate, so add little by little, then mix thoroughly, and then add eggs. Add vanilla oil and mix. If you don't have oil, you can use vanilla essence. If you don't have it, you can skip it.

Sift flour, almond powder, and sugar powder twice and mix them with a spatula, drawing 11 shapes. Use a spatula to draw an 11 shape and use the other hand to mix the balls. Turn the bottom over with a spatula one at a time, then turn the bowl again and mix in 11 shapes. Don't press it with the spatula. If you knead or knead the dough for a long time, it can be tough and not crispy.

Mix until the powder doesn't fly, and then put the dough in the piping bag.
Place the piping bag in a long cup or turn the opening upside down and insert it in your hand. You can insert a round tip or just cut the plastic and use it.

Panned at regular intervals over an oven pan and baked in a preheated oven at 170 degrees for about 15 minutes. Each house has a different oven, so adjust it accordingly. It's too sharp and I pressed it with my hand, so it's a mess, but it's going to spread as it's cooked to some extent, so you don't have to worry.