Add flour, potato starch, almond powder, icing sugar, salt and baking powder in a bowl
Add the butter in small pieces and crumble it in using your hands
Mix the egg yolks and the vanilla extract with a fork and add it to the dough using your hands
Put the dough on the table and use a silicone pastry scraper to press the dough towards the table, little by little. Do this twice
Put the dough in plastic and let it rest in the fridge for min 1 hour, but preferably overnight
Roll out the dough until it is 2-3mm thick
Lift the dough gently into your pastry circles, placed on a baking tray covered in baking paper or a silicone mat. Carefully fit it in the circles. Cut off the remaining dough
Pick the dough evenly with a fork
Cover in plastic and leave 30 minutes in the fridge
Put the oven to 160°c
Cover the dough with a baking paper and cook for 15 minutes. If you are making the 22 cm size I advice you to put ceramic beans on top of the baking paper. If you don't have ceramic beans you can use rice or some pasta
Let the dough cool down in room temperature