Nick Malgieri

Almond or Hazelnut Dough

Preparation info
  • About 13 ounces dough, enough for about

    24

    tartlets or barquettes
    • Difficulty

      Easy

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About

Delicate nut doughs such as this one are a perfect complement to the rich and delicate fillings used in tiny pastries. This dough and its variations are particularly good in the recipes for Tartelettes Gianduia and Raspberry and Almond Tarts.

Ingredients

  • ½ cup (about 2 ounces) whole blanched almonds or hazelnuts
  • ¼ cup

Method

  1. Combine the nuts and sugar in the bowl of a food processor and pulse repeatedly, about 20 times in all, until the mixture is finely ground. Scrape down the inside of the work bowl with a metal spatula, making sure that the end of the spatula reaches the inside edge of the bowl where a firm paste of ground nuts may accumulate.
  2. Add the flour, salt, and baking pow