In a medium bowl, whisk together flour, 46 grams of powdered sugar, and almond meal. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-low until soft and creamy and peaks will hold when the beater is lifted.

With mixer on medium-low, slowly add powdered sugar, and beat until light and fluffy, scraping down the bowl as needed, about 1 minute.

Scrape seeds from vanilla bean and add to butter mixture. Mix on low until vanilla is distributed, about 30 seconds.

Add flour mixture in two additions, mixing on low between additions until just combined, 15 to 30 seconds. Scrape the bottom of the bowl to make sure all flour mixture is incorporated.

Add egg and mix on low until combined, 15 to 30 seconds.

Turn dough onto a work surface and use the heel of your hand to smear the dough and work it together.

Divide dough in two, and shape into two disks about 5 inches in diameter. Wrap in plastic and refrigerate overnight.

These can also be frozen for up to 1 month.