Using a hand mixer, lightly soften the butter and gradually add sugar in thirds, whipping at high speed.

Add eggs in thirds and continue whipping until the mixture is creamy and sugar granules are no longer felt.

Sift cake flour, almond flour, and vanilla extract into the mixture. Fold gently with a spatula until the dough comes together.

Transfer the dough into a piping bag with your desired nozzle and pipe onto a baking tray with even thickness and spacing.

Optionally, press whole almonds onto the cookies. Let the cookies rest in a cool place for 10 minutes to dry the surface slightly.