Over the years I've tried several recipes for shortcrusts, from simple ones to professionals, and i feel confident to say I'm getting a hang of the science behind it. I know gluten is an enemy for this kind of pastry, because it makes it rubbery, so lately I've been using recipes that require as little kneading as possible. One of these recipes includes almond flour along with cornflour and regular flour. Now I can see why the cornflour, but what's the almond flour going to do to the recipe? What's its purpose? Thanks and sorry for any mistake.
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