100 gr of icing sugar
200 gr of butter
300 gr of flour
50 gr of finely ground white almond
1 whole egg
1. Combine all the ingredients by hand or in a blender until the mixture is uniform. Do not over work as the crust will loose its crumbly texture!
2. Store in the fridge wrapped well in cling fill.
Recipe from Stelios Parliaros book "Eukrates Gefseis"