1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

2. In a large bowl, beat butter and powdered sugar together until pale and fluffy, about 3–4 minutes.

3. Add egg yolks one at a time, beating well after each addition.

4. In a separate bowl, stir together almond paste, hazelnut flour, baking powder, and salt until evenly combined.

5. Gradually mix the dry ingredients into the butter mixture on low speed until a soft dough forms.

6. Shape dough into two flat discs, wrap in plastic, and chill for at least 1 hour.

7. On a lightly floured surface, roll one disc to 6 mm (1/4 inch) thick. Cut into rounds or desired shapes.

8. Transfer cookies to prepared baking sheet, spacing them 2.5 cm (1 inch) apart.

9. Bake for 12–14 minutes, until edges are lightly golden.

10. Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

11. Dust with powdered sugar if desired. Serve with a dollop of whipped cream and fresh fruit.