Heat fan oven at 340 F - 170°C.
In a bowl, sift flours with baking powder and salt.
In the bowl of a stand mixer fitted with paddle attachment, place the flours with butter and vanilla and start to knead.
Add sugar, then egg yolk.
Knead until you get a sandy mixture.
With your hands, combine the mixture.
Add chopped unblanched almonds and combine with your hands.
Crumble the mixture into a 7 inches (18 cm) baking tin lined with parchment paper.
Scatter on the surface whole unblanched almonds.
Bake for 35/40 minutes.
Let completely cool before removing from the tin.