This "family-style" cookie is big on almond taste, not just size.
Giant Almond Crumb Cookie
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1-1/2 cups (5 1/4 ounces) Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
1-3/4 cups all-purpose flour
3/4 cup sugar (brown sugar)
1/4 teaspoon table salt
1-1/2 teaspoon pure vanilla extract
Preheat oven to 350°. Butter a 10-inch springform pan; set aside. In a large bowl, whisk almond flour, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.
Transfer all but 1-1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1-1/2 cups of mixture; transfer to oven.
Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300°; bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.