Not exact matches
Add the chunks of
very cold butter, pulse again 7 - 10 times, until the mixture looks like
coarse meal, with pieces no larger than small peas.
It's
very important to use blanched almond flour, not almond
meal (which is more
coarse, and is ground with the skins still on).
I recommend using a
very finely ground blanched almond flour rather than a
coarse grind or almond
meal which is made with skins - on almonds.