Mix the soft, room temperature butter with the powdered sugar until creamy, about 10 minutes.
Add the egg yolks and clementine juice and continue mixing until smooth. Turn off the mixer.
Mix the flour with the almond flour, salt, and vanilla pod seeds.
Put the dry ingredients on top of the buttercream and incorporate with a spoon.
If the dough is too soft, add another tablespoon or two of flour.
Wrap the dough in cling film and refrigerate for 2-3 hours.
Divide the dough into 2 pieces.
Roll out one piece into a 0.3cm (0.12 inch) thin sheet.
The other piece of dough is chilled again.
Cut out cookie shapes of different sizes.
Place the cookies on a baking tray lined with baking paper.
Bake for 12-13 minutes, until lightly browned around the edges. Do the same with the rest of the dough.
Leave the cookies to cool on a cooling rack.