Method:

First, weigh out all your ingredients:

1. Cube your butter into 1cm cubes and weigh into the same mixing bowl as the flour

2. Weigh your dry ingredients (ground almonds, icing sugar and salt) into another bowl, whisking together.

3. Weigh the egg into its own bowl.

Use “sanding” method for the butter and flour:

1. Start by using a pastry scraper and a kind of chopping method to start breaking apart the butter into the flour.

2. Then, using the tips of your fingers, start rubbing the butter and flour between your fingers, to create a sort of sand-like texture.

3. Pour in the dry ingredients and sand together with the flour and butter.

Making the dough:

1. Add all the eggs into the mixing bowl at once. Bring together using the pastry scraper then pour out onto the work surface.

2. Using the ball of your hand, press and drag the dough along the surface, bit by bit. Only do this once, maybe twice through, it is meant to activate the fats, the dough should become slightly paler and almost like a playdough texture.

3. Shape the dough into a ball and then press into a rough circle about 1cm thick. Wrap in cling film and rest in the fridge for at least 30 minutes.