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Preheat oven to 375°F. Lightly butter a jelly roll pan or 9-inch springform pan.
Divide the almonds into two batches. In a food processor or in a blender, pulse half the almonds and 2 tablespoons of the whole wheat pastry flour until finely ground into a meal. Repeat with the remaining almonds and another 2 tablespoons whole wheat pastry flour. Transfer to a bowl and add the remaining whole wheat pastry flour and the unbleached flour, whisk to combine.
Using a standing mixer or a hand held mixer, beat the butter until smooth, about 1 minute. Add the sugar and beat until the mixture is lighter in color, about 2 minutes. Using the paddle attachment, fold the flour mixture in gently to form a stiff dough – do not over mix! Press the dough evenly and firmly into the prepared pan. Use a fork to make the dough into 8 equal pieces.
Bake until the edges are lightly browned and begin to shrink from the sides of the pan, about 20 to 25 minutes. Cool on a wire cake rack for 5 minutes and remove the sides of the pan. Cut through the markings with a thin, sharp knife and divide into 8 equal pieces. Cool completely.
Makes 8 large shortbread cookies. |
