Stir to combine until a sticky
cohesive dough forms.
With the mixer still on low, gradually add as much remaining flour as necessary until
a cohesive dough forms.
Mix almond flour, softened butter, 3 Tablespoons confectioner's sugar, vanilla and salt in a small bowl until
a cohesive dough forms.
Not exact matches
With each effort, rotate the bowl, and try to scoop up as much of the
dough as possible with the intention of quickly
forming it into one
cohesive mass.
Using
dough hook on low speed, slowly add milk mixture to flour mixture and mix until
cohesive dough starts to
form and no dry flour remains, about 2 minutes, scraping down bowl as needed.
Mix until a
dough is
formed and knead on the lowest setting for 7 minutes or until
dough is smooth and
cohesive.
Pour the
dough on a clean surface and knead
dough until it feels
cohesive and
forms into a ball.
If it doesn't come together in the mixer after a minute or two, turn the mixer off and use your hands to
form a
cohesive dough.
Knead a few times with your hands until
dough is
cohesive, the
form into a ball.
Stir in water using a wooden spoon until the mixture
forms a shaggy but
cohesive dough.
Using a fork, mix the wet into the dry until fully incorporated and you are able to
form the
dough into a
cohesive ball with your hands.
Transfer
dough to a lightly floured work surface and, with lightly floured hands,
form a
cohesive ball.
With the food processor running, add the water in a slow steady stream until the
dough just
forms a
cohesive ball.