DirectionsStep1Measure and cut butter into chunks and place it into the freezer for a few minutesStep2Sift together dry ingredients; flour, icing sugar, almond, saltStep3Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistencyStep4Add egg into the mixture and mix with your hands just until the dough comes togetherStep5Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use mixer, neither a food processorStep6If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat.Step7Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this pointStep8Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on topStep9Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles