In a food processor combine flour, ground almonds, cold butter, shortening, salt, sugar and almond extract. Cover and process with several on/off turns until most of mixture resembles cornmeal but a few large pieces remain.

With food processor running, quickly add ice water through the feed tube. Stop processor as soon as all water is added; scrape down sides. Process with 2 or 3 on/off turns (mixture may not all be moistened). Add a little bit more ice water, if needed, to moisten completely. Remove dough from bowl; using your fingers, gently shape into a ball. Flatten dough into a 6-inch disc. Wrap dough with plastic wrap and chill for 2 to 24 hours or until dough is easy to handle.

On a lightly floured surface, roll dough from center to edges into a circle about 14 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate.

Trim pastry to 1-1/2 to 2 inches beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Chill pastry-lined pie plate for 1 hour.

Line pastry with a double thickness of foil. Bake in a 400 degree F oven for 12 minutes. If crust puffs, use a hot pad to gently press foil and crust back into place. Remove foil. Bake 6 to 10 minutes more or until golden. Cool on a wire rack. Makes 1 (9-inch) baked pastry shell.