It is recommended to toast the nuts to bring out the flavor more. Do this by putting the nuts in a dry skillet over medium heat. Shake the skillet occasionally until you are smelling the almonds, approximately 5-7 minutes. Remove from the heat.
Add the almonds and sugar to a food processor and blend until the nuts are finely ground, approximately 10-12 seconds.
Add the flour and salt to the food processor and pulse to combine.
Cut the butter into tablespoon sized pieces and scatter across the top of the flour mixture. Pulse until the mixture looks like wet sand, approximately 15 pulses.
Whisk the egg and vanilla together. Turn the food processor on and slowly add the egg mixture through the feeding tube while it is running and blend until the dough clumps up together, approximately 10-14 seconds.
Scoop the dough out of the food processor and shape into a disc 6 inches wide. Wrap tightly in plastic wrap and refrigerate for at least one hour.
When ready to use, let the dough soften slightly 5-10 minutes before rolling out as needed. Roll out on a lightly floured surface.
The dough can be made and chilled up to two days or up to one month in the freezer.