Almond shortcrust pastry, how to make it with almond flour or almonds to grind with the skin. Some time ago I was given Crispo almond flour, and since it’s the holiday season, I thought of making some cookies by preparing a good almond shortcrust pastry. So I prepared a load of mixed cookies perfect to give as gifts for the holidays; it’s always nice to receive a nice tray of good homemade sweets at Christmas. Almond shortcrust pastry is a delicious pastry with lots of almonds, which holds its shape very well, so it’s suitable for cut-out or stamped cookies that retain their shape during baking, but it’s also perfect for tarts. I recommend using a little baking powder if you want more crumbly sweets; it can also be replaced with ammonia or baking soda, and you can add a bit of grated lemon zest or even cinnamon if you like.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Almond Shortcrust Pastry
- 2 1/3 cups all-purpose flour
- 2 cups almond flour
- 2 medium eggs
- 1 cup powdered sugar
- 9 tbsps butter
- 1 pinch salt
- 1 tsp almond extract
- 1 1/4 tsps optional baking powder
Tools for Preparing Almond Shortcrust Pastry
- 1 Bowl
Steps to Prepare Almond Shortcrust Pastry
In a large bowl, place the cold diced butter from the fridge and mix with the powdered sugar or granulated sugar. Obtain a sandy mixture, then gradually add the flours, first the almond flour, then the all-purpose flour with a pinch of salt.
Finally, add the extract and the two room temperature eggs.
Work the ingredients until you get a homogeneous dough, without overworking it.
Wrap it in plastic wrap and leave it in the freezer for an hour before using it for all purposes, excellent for tarts or crumbly cookies. If you want them slightly puffier and a softer and more crumbly pastry, add a little baking powder during preparation.
The cookies have a baking time of about 10-12 minutes at 356°F in a static oven, while a tart with jam takes about 30 minutes, whereas a tart with ricotta cream takes about 45 minutes or more, depending on how soft the filling is.
Almond shortcrust pastry is perfect for all uses; it holds its shape perfectly, making it suitable for decorated cookies.
