If you don’t like almonds, you can make vanilla dough instead. Substitute the almond extract for 1½ tsp of vanilla extract and use 180 g (1½ cups) of all-purpose flour instead of mixing all-purpose and almond flour. Follow the same instructions to make the dough. If you want to halve the recipe, when you are beginning to assemble your checkerboard logs, start with each dough in a 3” by 6” rectangle before stacking and then cut it into two 3” by 3” squares to make the alternating pattern.
You can make the checkerboard dough logs in advance and freeze them for up to 3 months before slicing and baking.