YIELD: 2½ CUPS / 10 (2-OUNCE) INDIVIDUAL CRUSTS
½ cup all-purpose flour
¾ cup granulated sugar
5 tablespoons cold unsalted butter
¼ teaspoon salt
¾ cup slivered almonds
1. Preheat the oven to 325°F.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low speed until well combined.
3. Using a pastry blender or fork, cut in the butter until the mixture is crumbly. Be careful not to overmix.
4. Using a wooden spoon or silicone spatula, gently stir in the slivered almonds. (It is always best to do this by hand, as the paddle on a mixer will break and crush the almonds.)
5. Line a baking sheet with parchment paper. Crumble the mixture onto the baking sheet and bake for 8 to 10 minutes, until the mixture starts to brown. (Watch it carefully—the streusel should be only lightly toasted.) Remove from the oven and set aside to cool to room temperature, about 1 hour.