Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups finely ground (5 1/4 ounces) blanched almonds
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon table salt
1 1/2 teaspoons pure vanilla extract
Preparation
Preheat oven to 350 degrees. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almonds, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs. Squeeze mixture to create pea-size-to-1-inch clumps.
Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of mixture; transfer to oven.
Bake, rotating pan 2 to 3 times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300 degrees. Bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
