1/4 cup (60 ml) unsalted butter, softened

1/4 cup (60 ml) sugar

1/2 teaspoon (2.5 ml) vanilla extract

1/2 cup (125 ml) flour

1/4 cup (60 ml) ground almonds

1/2 teaspoon (2.5 ml) baking powder

In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy, about 5 minutes.

In another bowl, combine the flour, ground almonds and baking powder. Stir in the butter mixture with a wooden spoon.

Line a 20-cm (8-inch) removable bottom pie plate, or springform pan, with the dough by pressing it with your fingers in a thin layer, 3-cm (1 1/4-inch) up the side. Refrigerate for 45 minutes.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

With a fork, prick the bottom of the chilled pastry. Bake for 15 or 20 minutes or until golden brown.

Cool.

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