In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (63 grams) flour, cocoa powder, almond flour, sugar, and salt on medium-low speed until combined. With mixer on low speed, add cold butter, 1 to 2 cubes at a time, beating for about 15 seconds after each addition. Add remaining ¾ cup (94 grams) flour, 1 tablespoon (8 grams) at a time, beating until butter clumps are pea-size or smaller. Beat in egg yolks; gradually add 2 tablespoons (30 grams) ice water, beating until a dough forms. Gradually add up to remaining 1 tablespoon (15 grams) ice water if dough is too dry or crumbly.

Turn out dough onto a clean surface and knead 3 to 5 times. Shape into a 7-inch disk and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.