The almond shortcrust pastry is a delightful dough that involves the addition of almond flour or chopped almonds in its preparation.
The result will amaze you with its goodness thanks to the unmistakable almond flavor that distinguishes it.
The recipe is not difficult at all and with it, you can make tarts, simple or filled cookies, tartlets, and whatever else your imagination may suggest.
If you start with almond flour, the dough will be ready in a few minutes.
Having whole almonds instead will require a few more steps, but nothing complex.
Try this pastry, and I’m sure you won’t leave it anymore!
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- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cuisine: Italian
- Energy 310.70 (Kcal)
- Carbohydrates 29.39 (g) of which sugars 15.23 (g)
- Proteins 5.00 (g)
- Fat 19.26 (g) of which saturated 6.91 (g)of which unsaturated 3.84 (g)
- Fibers 2.33 (g)
- Sodium 60.85 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup almond flour
- 1/2 cup butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (half a packet of vanillin)
- 1/2 egg (beaten)
- 1 teaspoon baking powder
- 1 pinch fine salt
Tools
- 1 Blender / Mixer
Steps
Per prepare the almond pastry, knead together the all-purpose flour and almond flour (or peeled and ground whole almonds), the powdered sugar, softened butter in cubes, half a teaspoon of vanilla essence, the baking powder, fine salt, and half a beaten egg.
Knead quickly and wrap the obtained dough in plastic wrap, let it rest in the fridge for at least an hour.
The almond pastry is now ready.
After the time has passed, with the rolling pin roll out the amount of dough you need between two sheets of lightly floured parchment paper.
If making a tart, prick the base with a fork and use a 9.5-inch diameter mold.
Cooking times will vary depending on what you make with this pastry and its thickness. However, they are about half an hour for tarts and ten minutes for cookies.
In the fridge, tightly wrapped in plastic, for about a week. It can be frozen for up to 3 months.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
