Monita is right.It may become crumbly or too dense to cut if totally frozen . I do freeze this dough to have it on hand, but let it warm up in the frig before cutting it into thin slices. It keeps well frozen , and is also good if you have pecans in lieu of almonds.
Freezing isn't better but can be faster, you just need to watch the dough so it doesn't get too frozen, If you want to freeze then check it's firmness in 15 min intervals
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