In a stand (or hand) mixer, place in butter and sugar.
Beat until the sugar is incorporated and the mixture is smooth and creamy.
Add in the egg yolk and mix till incorporated.
In a separate bowl, mix together the flour, almond meal and salt.
Add your flour mixture into your butter mixture and mix on a low speed until just combined.
Form the cookie dough into a ball and place in the fridge to chill for 30 minutes.
Remove from the fridge, place on a piece of baking paper and roll a large circle to just under ½cm (5mm/¼inch).
Cut out your crescent template and place it on one edge of the dough.
Cut out the the 2 crescents from the dough. Remove excess dough from the baking paper.
Place the baking paper on a cookie sheet and place in the fridge.
Preheat oven to 180C (350F).
Place the remaining dough on another piece of baking paper and roll to ½cm.
Cut out stars of varying sizes until all the dough is used up.
Place on a tray and in the fridge to chill
Once the oven is heated, place the cookie sheets in and bake till cooked and turning golden, 15-17 minutes.
Remove from the oven and set aside to cool.