To make the almond butter

Mix the 1.5 cups of raw almonds in your food processor for 20 minutes until it becomes an almond butter (1.5 cups of almonds = 1 cup of almond butter). 

To prepare the cookies

Heat the butter in a medium pan on low heat until it melts.
Remove from heat and leave to cool.
Mix the sugars in the bowl of your stand mixer, using the paddle attachment.
Pour in the butter and mix until creamy.
Add the almond butter and mix until smooth.
Add the vanilla and the eggs and mix for a minute to incorporate.
Mix the flour and the baking powder.
Pour in the flour and mix until it crumbles.
Put in the fridge for 30 minutes.
Preheat oven to 350°F (180°C).
Line a baking tray with parchment paper.
Roll the dough into 27 balls.
Put 9 balls in the tray at a time.
Use a fork to press each ball of dough slightly one way and then another way to make a cross design.
Top each cookie with an almond.
Bake for 9 to 11 minutes.
Remove from the oven and leave to cool.
Repeat the last 4 steps for the rest of the dough.