Servings: 10 to 12
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
2 eggs, room temperature
1/2 cup plus 3 tablespoons blanched almond meal
1 tablespoon vanilla extract
3 1/2 cups cake flour
1 1/2 teaspoons baking powder
1. Cream the butter in a electric mixer with the paddle attachment at medium speed. Add the sugar and scrape down the sides. Add the eggs and beat on medium speed until combined, about 1 minute.
2. Add the almond meal and vanilla extract. Beat at low speed; add the flour and baking powder and continue to mix at low speed just until well combined. Do not overwork.
3. Place the dough on a large piece of plastic wrap and form into a rectangle 2 inches thick. Seal in plastic wrap, then cover with foil. Refrigerate overnight.
1/2 cup (1 stick) unsalted butter
1/2 cup plus 2 tablespoons sugar
1/4 cup plus 3 tablespoons flour