the recipe

Directions

1. Begin by placing all ingredients (using room-temperature butter) except the slivered almonds into a mixer fitted with a flat beater attachment.
2. Mix briefly just until a homogeneous dough forms, taking care not to overwork it to avoid incorporating air.
3. Add the slivered almonds and mix again very briefly—only until they’re evenly distributed.
4. Transfer the dough to the refrigerator and let it chill for 20 to 30 minutes to firm up.
5. Once chilled, return the dough to the mixer and process it very briefly just to re-plasticize the texture, ensuring not to overmix.
6. Next, roll out the dough using a dough sheeter, then mark 4.5 cm squares with a pastry wheel.
7. For clean separation after baking, lightly go over the cuts with a serrated wheel. Transfer the scored dough in the fridge once more before baking.
8. When ready to bake, preheat a convection oven to 165°C (329°F). Bake the biscuits for approximately 15 minutes, opening the oven’s steam vent after the first 3 minutes of baking to ensure proper texture and finish.