Soften the butter at room temperature or microwave for 30 seconds.

Add brown sugar, and cream until the mixture becomes fluffy.

Sift in the cake four and almond flour, and mix with a cutting motion.

When the dough has almost come together, wrap with plastic wrap, and shape into a ball.

Roll out the dough to 5 mm thick over the wrap, and let it sit for 20 ~ 30 minutes in the freezer (about 20 cm square).

When it's hardened, remove the wrap, and cut out shapes with your favourite cookie cutters.

Lay on a baking sheet lined with a parchment paper, and bake in the preheated oven at 170C / 340F for about 16 minutes.

They will break easily when freshly baked, so handle carefully.