The walnut shortcrust pastry, very fragrant and aromatic, is excellent for making cookies and tarts.
Here on the blog, I have already talked several times about my passion for sweets and tarts in particular and that’s why, when I get the chance, I participate in or purchase online courses that enrich my knowledge in this sweet world.
The walnut shortcrust pastry thus adds to the hazelnut version that I learned to make thanks to a course with master Montersino and the balancing of ingredients.
Among the many important pieces of information that help us achieve a great walnut shortcrust pastry, keep in mind that it is better to use powdered sugar which absorbs the oil from the nuts, and the weight of the nut flour we use (in this case, ground walnuts) should never exceed the weight of the sugar.
Now that you know how best to use the ingredients, get yourself some excellent walnuts and start baking your tarts or cookies; soon I will reveal 2 recipes made with this incredible pastry.
If you want to learn more about shortcrust pastry, read the article here.
ADDITIONAL TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 550 g
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 465.78 (Kcal)
- Carbohydrates 46.93 (g) of which sugars 18.62 (g)
- Proteins 6.59 (g)
- Fat 27.74 (g) of which saturated 12.24 (g)of which unsaturated 7.03 (g)
- Fibers 1.49 (g)
- Sodium 15.51 (mg)
Indicative values for a portion of 100 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 2/3 cups all-purpose flour (or type 00)
- 3/4 cup powdered sugar
- 8 1/2 tbsp butter (softened)
- 1 egg egg (equivalent to 1 medium)
- 3/4 cup walnuts
Tools
- Stand Mixer
Steps
– Finely chop the walnuts with a tablespoon of powdered sugar taken from the total.
– Pour the powdered sugar and butter into the bowl of the stand mixer, mix with the paddle at low speed for a few minutes, then add the slightly beaten egg.
– Pour in the sifted flour and walnut flour.
– As soon as the dough forms, turn off the machine. Move the dough onto a sheet of parchment paper, shape into a loaf, wrap, and refrigerate for at least 2 hours.
Tips:
– If you can prepare it the day before, it’s always better.
– If necessary, you can add a teaspoon of baking powder to the flour.
