This recipe was developed by Chef Don Pattie. I have made here and written the instructions to align with the recipe style I use. The recipe notes are from Don.
Pre-weigh butter and slice into even cubes; place in freezer 30 minutes prior to making recipe
Weigh both sugars into mixing bowl and mill for 1 second on Turbo three times, scraping down sides of bowl
Weigh flour, almond meal and cold butter into mixing bowl and mix on speed 5 for 10 seconds until cornmeal consistency: butter must still be visible and small pieces, about 1/4 the size of a pea
Add egg mixture; knead 1 minute and scrape down the sides of the bowl, kneading 1 more minute in TM bowl
Pre-heat oven to 375˚F or 190˚C while kneading (if baking shells right away); prepare baking pans with parchment paper and pastry rings
Remove dough from mixing bowl and turn onto work surface and squeeze together; divide into 2 equal discs (mine were 305 grams each)
Bake until golden (about 15 minutes) and remove immediately to cool on wire rack