Although this pastry is quite crumbly to work with, it has plenty of flavour. The trick is to blitz ground almonds into a fine texture, so that they become flour-like. For a gluten-free pastry without nuts, please see my Gluten-free shortcrust pastry.
Put the ground almonds into a food processor and pulse them until you have achieved a very fine texture, similar to almond flour. Then tip in the caster sugar, salt, butter and vanilla and pulse until the mixture starts to resemble fine breadcrumbs. Add the egg yolk and keep pulsing until the mixture just comes together. If the mixture still looks a bit dry after you’ve pulsed it a few times, t