ALMOND NUT PASTRY

Makes: 1 9 or 11-inch tart shell

OR: 1 9 or 10 1/2-inch pie plate

Method: Food processor

Ingredients: 

1/2 cup sliced almonds, toasted

1 large egg white

1 teaspoon vanilla extract

1 1/4 cups + 2 tablespoons unsifted all-purpose flour

1/4 cup superfine sugar

1/2 teaspoon grated Navel or Valencia orange zest

2/3 cup unsalted butter, cut in 1/2-inch dice, partially

    frozen

Procedure:

Preheat oven to 325 degrees.  Toast the almonds on a shallow pan for 8 to 10 minutes or until lightly brown. COOL thoroughly before using. 

In a small bowl, lightly beat the egg white and vanilla with a fork.  Set aside.

Place almonds, 1 1/4 cups flour, sugar and orange zest in a food processor bowl.  Pulse 4 or 5 times, then process 15 seconds more or until the nuts are finely chopped.  Add butter to the nut mixture.  Pulse 6 to 8 times, then process 10 seconds or until the butter is cut into tiny pieces and the mixture resembles fine meal.

With the processor running, pour the egg white through the feeder tube.  When the mixture just begins to form a mass, stop the processor.  Heavily coat a work surface with 2 tablespoons of flour.  Empty the dough from the bowl onto the floured surface and, with floured hands, knead several times until smooth.

Shape the pastry into a 5 to 6-inch disk.  Score,  lightly dust with flour, and cover with plastic wrap.  Chill for at least 30 minutes.

Roll as directed in recipe or refer 

Copyright @ 1997 by Carole Walter, CCP

   Copyright 2008

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