- 4 ounces Whole-wheat flour
- 4 ounces Pastry flour (Type 405)
- 4 ounces Cultured butter
- 3 ounces Cane sugar
- 1 pinch Salt
- 1 Egg
- 3 tablespoons ground almonds (about 25 grams)
Measure out all ingredients and let butter and egg come to room temperature.
Sift together both flours onto a clean work surface.
With the hand mixer on medium speed, beat the butter until it is soft and smooth. (Do not beat too quickly as to incorporate air.)
Mix in the sugar and salt.
Add the ground almonds and flour mixtur and beat just until a dough forms, then shape into a ball. Wrap dough in plastic wrap and flatten to form a disk. Chill for at least 3 hours and up to 3 days in the refrigerator, or freeze wrapped dough in a resealable storage bag for up to 3 months and thaw before using.