2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unblanched almonds, lightly toasted and cooled
1/2 cup sesame seeds, lightly toasted and cooled
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon finely chopped lemon zest
2 sticks (8 ounces) cold unsalted butter
Whisk the eggs together with the vanilla extract until blended; set aside until needed.
Put the almonds, sesame seeds, and 1 tablespoon of the sugar in the work bowl of a food processor fitted with the metal blade. Pulse until the almonds are finely chopped, but not oily or pasty. Turn the mixture into the bowl of a mixer fitted with the paddle attachment and add the remaining sugar, the flour, cinnamon, salt, and zest. Mix on low speed for a few seconds, just to combine the ingredients.
Keeping the mixer on low, add the butter and mix until the mixture resembles fine crumbs. Don’t worry if a few large pieces of butter remain; you can work these out later. Add the egg mixture, mixing only until the dough is uniformly moistened and forms curds, about 15 seconds. Turn the mixture out onto a smooth work surface.
Kneading the Dough. Knead the dough gently a couple of times just to fully blend the ingredients.