1/2 cup (120 milliliters) whole, blanched almonds, divided
1 1/2 cups (360 milliliters) flour, plus more if needed
6 tablespoons (90 milliliters) sugar
1/2 teaspoon (2.5 milliliters) salt
1/2 cup (120 milliliters) cold butter, cut in squares
1 egg, whisked
1/2 teaspoon (2.5 milliliters) vanilla extract
1/2 teaspoon (2.5 milliliters) almond extract
2 tablespoons (30 milliliters) heavy cream, plus more if needed
Icing sugar, for topping
Preheat oven to 350 F (175 C).
Toast almonds in a hot skillet until fragrant and golden. Pulse toasted almonds in a food processor until ground medium-fine. Add flour, sugar, and salt to food processor and stir to combine. Add butter to food processor and pulse briefly until mixture is grainy in texture.
In a separate bowl, add egg, vanilla extract, almond extract, and heavy cream and whisk to combine. Add wet ingredients to the dry in food processor and pulse until pebbly and crumbly (add more flour or heavy cream to adjust texture if required – you are looking for a texture similar to streusel).
Line a 24 centimeter tart pan with parchment paper. Using your fingertips, drop fingerfuls of batter into the tart pan until entire bottom of the pan is covered. Press down gently all over batter. Bake for 20-25 minutes or golden brown.
Allow biscuit to cool before removing from tart pan and serving. Sprinkle with icing sugar.