Almond Crust
Makes 1 (14x4-inch) crust
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 cup (100 grams) cake flour
  • ½ teaspoon (2.5 grams) baking powder
  • ½ cup (57 grams) sliced almonds, finely chopped
  • ¼ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
  2. In a medium bowl, sift together flour and baking powder. Add flour mixture, almonds, and salt to butter mixture, beating until well combined. (This is a very wet dough.)
  3. On a work surface, place a large sheet of parchment paper. Place dough in middle of parchment; top with a second sheet of parchment. Roll dough into a 16x6-inch rectangle. Freeze until firm, about 15 minutes.
Recipe by Bake from Scratch at